Milk Chocolate Ganache
Pastry
Bonbons & Confections
Ingredients
Ingredients
474
g
heavy cream
48
g
glucose syrup
350
g
Fine Milk Chocolate Couverture – 44%
Instructions
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.