Evocauchaça
Recipe
Evocao™ and Cauchaça ganache
ingredients | preparation |
---|---|
|
Heat the cream with sorbitol to 35º C. Reserve. |
Assembly
Cut with a guitar (2,5 x 2,5) and cover with tempered Evocao™. |
ingredients | preparation |
---|---|
|
Heat the cream with sorbitol to 35º C. Reserve. |
Cut with a guitar (2,5 x 2,5) and cover with tempered Evocao™. |