Recipe
Bring the cream to a boil with the invert sugar and pour gradually into the melted P125 COEUR DE GUANAJA, stirring in the center to create an emulsion. Perfect the ganache with an immersion blender and store in the refrigerator.
Bring the cream to a boil with the invert sugar and pour gradually into the melted P125 COEUR DE GUANAJA, stirring in the center to create an emulsion. Perfect the ganache with an immersion blender and store in the refrigerator.