Zéphyr White Chocolate Vanilla Ganache

Recipe

Created by

Christophe Morel - Maître Chocolatier - Cacao Barry Ambassador Canada (Montréal)

ingredients	preparation
95g 35% cream 10g sorbitol 10g butter 2piece(s) Tahitian vanilla 10g glucose syrup	Heat.
250g CHW-N34ZEPH 10g NCB-HD706-BY	At 80 ̊C pour on the chocolate and the cocoa butter. Mix to emulsify.
CHD-P64EBPU	Pour in a 10 mm thick frame. Let crystallize for 12 hours. Cut with a guitar and enrobe with 64% Guayaquil.