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  2. Ruby Cabosse Praline - Rosé Champagne

Mocha fine

Recipe

  1. Ganache
  2. Mocha glaze

Ganache

ingredients preparation
  • 500g
    cream
  • 200g
    glucose
  • 100g
    sugar

Boil cream, glucose and sugar together.

  • 600g
    C811NV
  • 200g
    butter

Pour the cream mixture over chocolate and butter (in a high recipient), then homogenize.

  • 500g
    creamed butter

Mix into the previous mixture once it has cooled down below 35°C.

Mocha glaze

ingredients preparation
  • 150g
    water
  • 300g
    granulated sugar
  • 300g
    glucose

Boil together at 103°C.

  • 200g
    sweet condensed milk
  • 140g
    gelatin mass

Pour the glucose-mixture over the condensed milk-gelatine mix, and mix until smooth and homogenous.

  • 300g
    CW2NV
  • Q.S.
    natural coffee extract

Pour the previous mixture over the chocolate. Add in mocha extract to the taste. And homogenize with the immersion blender without creating air bubbles. 

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