Ingredients
-
595 g
Abinao 85%
- Abinao 85%
- Guanaja 70%
- Caraïbe 66%
- Extra Bitter 61%
- Oriado 60%
- Caraque 56%
- Araguani 72%
- Andoa Dark 70%
- Nyangbo 68%
- Alpaco 66%
- Manjari 64%
- Illanka 63%
- Taïnori 64%
- Macaé 62%
- Xocoline 65%
- Satilia Dark 62%
- Equatoriale Dark 55%
- Extra Dark 53%
Select the total weight of your device
Recipe
Heat the cream and glucose to 75-80°C (165-175°F). Pour half onto the chocolate feves. Mix well with a spatula, add the rest of the cream, and mix using an immersion blender mixer to form a perfect emulsion. Once the ganache is at 35-40°C (95-105°F), add the cubed tempered butter, which should be at approx. 18°C (65°F) and mix using an immersion blender again.
At 34-36°C (90-95°F), pour the ganache into a 10mm tall, 34 x 34cm frame which you have attached to a sheet of acetate paper covered with a fine layer of couverture.
Leave to set for 24 to 36 hours at 16-18°C (60-65°F) and a 60% relative humidity level.
Turn out the ganache, coat it with a fine layer of couverture and cut it into your chosen shape.
Allow the ganache to set completely and coat it.