Dark Chocolate Ganache
Ingredients
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- 1
Heat the cream with the glucose to 80°C.
- 2
Let the bubbles settle if needed, then pour it all over the dark chocolate, making sure everything is submerged. Let it sit for about 1 minute, then blend.
- 3
Set the ganache aside in the fridge, covered with plastic wrap pressed directly onto the surface in a large tub.
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Per 100g
Allergens
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