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Corman Artisan

Baker-Pastry chef - Chocolatier-Ice confectioner



200 g Sélection cream 35 % fat
200 g origin chocolates
20 g invert sugar
40 g Extra Fondance 99,9 % fat
  • Heat the cream to 75 °C.
  • Melt the chocolate half.
  • Pour the warm cream on the chocolate and add the invert sugar.
  • Make a nice emulsion.
  • Let it cool down to 42 °C, then add the cubed butter. Mix until it is melted in the ganache.
  • Mix for 90 seconds until smooth.

Corman'products of the recipe