DARK CHOCOLATE GANACHE
Ingredients
200g
Preparation
Melt the two ingredients at 35°C in the microwave, pour the mixture into a 2-cm high frame for choco bon bons, making a 0.7-0.8cm thick layer.
Let crystallize at 10-15°C.
MILK CHOCOLATE GANACHE
Ingredients
200g
Preparation
Melt the two ingredients at 35°C in the microwave, pour the mixture onto the first layer of crystallized ganache.
Let crystallize at 10-15°C.
Final composition
Use a guitar cutter for choco bon bons to cut the cremino into pieces of the desidered shape and size.
