Alto el Sol Ganache


Created by
  • Francisco Migoya - Head Chef at Modernist Cuisine

Alto el Sol Ganache

Ingredients Preparation
  • 400g
    cold heavy cream
  • 70g
  • 2g
    fine salt
  • 600g

Combine the heavy cream with the glucose and salt in a small sauce pot and bring to a boil over high heat.
Pour onto the Alto el Sol chocolate and allow to sit for one minute.
Emulsify using a hand held blender. 
Allow to cool down to 86°F/30°C before piping into the chocolate shell mold.

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