Choco Cherry

Recipe

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ingredients	preparation
433g sugar	Cook at 121°C in 128g water
250g whipped egg yolk	Add to create a pate à bombe. Whip until cold.
500g cream	Heat at 80°C.
11leaf/leaves pre-hydrated gelatine	Soak the gelatine in the warm cream
1100g CHD-N70OCOA	Add to obtain a ganache
2l whipped double cream	Mix with the pate à bombe. Add the cream through the mixture.