Created by
  • Chia Feng Tsai - Taiwanese finalist at the World Chocolate Masters 2015, works at Feeling 18°C

Kuroshio Ganache

Ingredients Preparation
  • 120g
    Cacao Barry® Or Noir™ chocolate Kuroshio
  • 32g
    35% cream
  • 32g
  • 56g
    glucose syrup
  • 48g
    unsalted butter

Boil together cream, milk and glucose syrup.
Pour over chocolate and mix well.
Add unsalted butter and mix with hand blender until smooth.

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