Basil Ganache Bonbon
Recipe
Alunga™ - Basil Ganache
| ingredients | preparation |
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Wash |
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Infuse 15 minutes in |
Recalibrate to 375 g basil cream. |
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Boil basil cream with |
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Pour at 80°C on |
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Mix and add at 35°C |
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Cut in small squares and dip in Ocoa™ 70% dark chocolate couverture |
Sprinkle one corner with dried basil. |
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