Black & White Snowy Alps
Ingredients: White Nuit Blanche Ganache Preparation: White Nuit Blanche Ganache Heat cream, sorbitol, inverted sugar and glucose to 40°C.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.carma.ch.
Cooking tools:
- Hand mixer
- Saucepan
- Instant-read thermometer
- Mixing bowl
- Piping bag
- Chocolate mold
- Double boiler
Ingredients
- 100 g 35% cream
- 16 g Sorbitol powder
- 16 g Invert sugar
- 24 g Glucose
- 190 g Carma WHITE COUVERTURE - WHITE NIOBO 34% - DROPS - BAG 5KG
- 18 g Softened butter
- 400 g Carma DARK COUVERTURE - BLACK ZABUYE 83% - DROPS - BAG 1.5KG
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