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FINISHING TOUCHES

7.7
CHOCOLATE SAUCE

Preserving : 4D - 35/40°F (2-4°C)

Ingredients

295 g
GUANAJA 70%
- GUANAJA 70%
- CARAÏBE 66%
- ORIADO 60%
- EQUATORIALE NOIRE 55%
- JIVARA 40%
- AZELIA 35%
- CARAMELIA 36%
- EQUATORIALE LACTEE 35%
- IVOIRE 35%
- BLOND DULCEY 35%
- MILLOT 74%
600 g ABSOLU CRISTAL NEUTRAL GLAZE
280 g UHT cream 35%

Select your mixture’s total weight

For

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.

The recipes are being created and will be available soon.