Araguani Rippled Chocolate Bonbons | Valrhona Chocolate
Cut the ganache into 0.75 x 6cm rectangles. Coat them with dark couverture and, before this sets, lay a crumpled piece of baking paper over the chocolate b
Ingredients
- 580g Whipping cream
- 160g Glucose DE 60
- 172g Caster sugar
- 400g ARAGUANI PURE PATE 100%
- 66g BEURRE DE CACAO
- 70g Butter
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