Zéphyr White Chocolate Vanilla Ganache

Recipe

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

Ganache chocolat blanc Zéphyr à la vanille

Ingredients Preparation
  • 95g
    35% cream
  • 10g
    sorbitol
  • 10g
    butter
  • 2piece(s)
    Tahitian vanilla
  • 10g
    glucose syrup

Heat.

  • 250g
    Zéphyr™
  • 10g
    Mycryo™ Cocoa Butter

At 80 ̊C pour on the chocolate and the cocoa butter. Mix to emulsify.

  • As needed
    Extra-Bitter Guayaquil

Pour in a 10 mm thick frame. Let crystallize for 12 hours. Cut with a guitar and enrobe with 64% Guayaquil.

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