TOP CAKE g 1.000
unsalted butter 82% fat g 600
egg whites g 700
confectioner's sugar g 100


Mix fresh cream with white chocolate previously melted at 45°C then add aromatic vinegar. Let rest until a creamy mixture is obtained. Fill a dark chocolate boule with both obtained ganache. Close with RENO DARK 36-38 58% temperated. Cover the boule with the same temperated dark chocolate and decorate the surface.