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FINISHING TOUCHES

7.7 CHOCOLATE SAUCE

Preserving : 4D - 35/40°F (2-4°C)

Ingredients

  • 295 g
    GUANAJA 70%
  • 600 g ABSOLU CRISTAL NEUTRAL GLAZE
  • 280 g UHT cream 35%
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g

Recipe

Make a ganache with the cream and chocolate, then add the melted Absolu Cristal Neutral Glaze at 140-160°F (60-70°C).

Blend for a few seconds.

Sieve through a chinois.

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