Milk Chocolate Ganache
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Ingredients
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Unit of Measurement
- Ingredients
- 474 g heavy cream
- 48 g glucose syrup
- 350 g Fine Milk Chocolate Couverture - 44%
Method of Preparation
- Combine the heavy cream and the glucose syrup and bring to a boil.
- Put Fine Milk Chocolate Couverture - 44% into a food processor and pour the hot liquid over the chocolate.
- Process until completely smooth and homogenous.
- Use as desired in bonbons, tarts and more.