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Soft Ganache

Provided by: K+M: Thomas Keller + Armando Manni

Ingredients:

  • Heavy Cream 500ml
  • Dark Chocolate (77% Ecuador) 575g.
  • Butter (unsalted) 160g.
  • Trimoline 50g.
  • Glucose 50g.

Method:

  1. Combine heavy cream, trimoline, and glucose and bring up to a quick scald.
  2. Pour into mixing bowl, and whisk in chocolate that has been cut into ¼” pieces, whisk to emulsify.
  3. While whisking, seed in ¼” cubed butter.
  4. Continue whisking until all contents are emulsified.

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