Recipe
Bring the cream, glucose and invert sugar to a boil. Pour the hot liquid gradually over the melted P125 COEUR DE GUANAJA and mix in the center to create a shiny and elastic core, showing the start of an emulsion. Keep this texture throughout the mixing process.
Pour the remaining liquid and perfect the emulsion with an immersion blender.
Stir 900 g of cold whipping cream in the ganache and set aside in the refrigerator overnight.
Whip the ganache with a whisk to chantilly cream texture so it can be applied with a pastry piping bag or palette knife.