Lait Selection Cacao Trace - Puratos

Ingredients

• Dissolve Belcolade chocolate and pure cocoa butter in half (not completely dissolve)
• Boil fresh cream and tremoline together.
• Add the boiled cream into the chocolate in several times and pour slowly to make ganache.
• Blend with a hand mixer, add unsalted butter while the ganache is at 35-40 ℃, stir again with a hand mixer and emulsify cleanly.
• Pour into a curdle (height: 9 mm) with ganache at 30 ℃ and flatten
• Crystallize at room temperature 12-18 ℃, humidity 65% for about 12 hours
• Dissolve the Belcolade chocolate.
• Spread the melt chocolate thinly on both sides of the ganache and cut with a gitter.
• Coating with tempering Belcolade.