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FINISHING TOUCHES
7.9
SOFT CHOCOLATE FROSTING
Preserving : 7D - 35/40°F (2/4°C)
Ingredients
-
295 gGuanaja 70%
- 600 g ABSOLU CRISTAL NEUTRAL GLAZE
- 225 g UHT cream 35%
- 60 g Water
Select your mixture’s total weight
For
Tips
Flavor was our top priority when making this frosting. It has only a hint of sweetness and a rich chocolaty taste.
Recipe
Warm the cream then pour slowly over the chocolate.
Immediately mix using an electric mixer to make a perfect emulsion.
Finish with the Absolu Cristal which you have simmered with the water.
Mix in the electric mixer again.
Use at 85-105°F (30-40°C).