Recipe
Combine the milk, small quantity of cream and sugar together and bring to a boil.
Emulsify the hot cream with the melted P125 COEUR DE GUANAJA and whisk in order to obtain a smooth, shiny and elastic texture. Both mixtures should be of the same texture to be combined perfectly. Ensure the temperature is between 45 and 50° C (113/122° F) and fold the foamy whipped cream in the chocolate ganache with a rubber spatula. Pour immediately.