Recipe NAMA CHOCO - Professionals
www.remycointreaugastronomie.com
Prepare the ganache: In a saucepan, bring the cream to the boil, adding the invert sugar, glucose and butter. Pour over the chocolate...
Ingredients
- 140 g 35% cream
- 45 g invert sugar
- 35 g glucose
- 13 g butter
- 200 g dark chocolate 65%
- 20 g Cointreau® 54%
- Q.S. cocoa powder
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