Intense Nyangbo

Intense Nyangbo

www.valrhona.us

Precoat the ganache with dark chocolate couverture then cut 22.5 x 22.5 mm squares.Before coating, turn the ganache on its side so as to coat the cut edge.C

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Cooking tools:

  • Saucepan
  • Whisk
  • Spatula
  • Mixing bowl
  • Hand mixer
  • Frame
  • Guitar sheet
  • Kitchen scale
  • Paper cornet
  • Pastry brush
  • Chef's knife
  • Cutting board
  • Ruler
  • Baking sheet
  • Parchment paper
  • Oven
  • Stove
  • Instant-read thermometer
  • Airtight container
  • Refrigerator
  • Transfer sheet
  • Enrober
  • Candy thermometer

Ingredients

  • 105g inverted sugar
  • 580g whipping cream 35%
  • 720g NYANGBO 68%
  • 155g pasteurized butter

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