By continuing to browse this site, you accept the use of cookies, which will share your experience with us. It will also allow us to work out how many visitors we get to our website and ensure that it functions correctly.

Do not show

TOP

Corman Artisan

Baker-Pastry chef - Chocolatier-Ice confectioner

GANACHE WITH ROASTED BUTTER

Preparation

575 g Sélection cream 35 % fat
1240 g milk chocolate (35 %)
90 g invert sugar
75 g Roasted Butter 98 % fat
75 g Extra Fondance 99,9 % fat

Corman'products of the recipe