Essentials

CHOCOLATE

P125 COEUR DE GUANAJA CLASSIC GANACHE

Unit of measure

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Ingredients

  • 380 g
    • P125 Coeur de Guanaja 80%
  • 600 g Whipping cream
  • 100 g Invert sugar
Select your mixture’s total weight
For
g

Tips

If you think the chocolate is too intense, you can increase the quantity of invert sugar to 120 g.

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.

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