Milk Chocolate Ganache
Ingredients
Ingredients
  • 474g heavy cream
  • 48g glucose syrup
  • 350g Fine Milk Chocolate Couverture – 44%
Instructions
  1. Combine the heavy cream and the glucose syrup and bring to a boil.
  2. Put Fine Milk Chocolate Couverture – 44% into a food processor and pour the hot liquid over the chocolate.
  3. Process until completely smooth and homogenous.
  4. Use as desired in bonbons, tarts and more.