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Corman Artisan

Baker-Pastry chef - Chocolatier-Ice confectioner

GANACHE WITH LIQUID CLARIFIED BUTTER

Preparation

575 g Sélection cream 35 % fat
700 g dark chocolate (66 %)
90 g invert sugar
150 g Liquid Clarified Butter 99,9 % fat

Corman'products of the recipe

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