Lychee ganache

Lychee ganache

Ingredients Preparation
  • 550g
    35% cream
  • 60g
    sorbitol

Heat at 85°C. 

  • 730g
    C823
  • 620g
    70-30-38

Pour mixture over chocolate.  

  • 90g
    glucose DE 60

Add and mix. 

  • 60g
    sorbitol
  • 200g
    Soho lychee liqour

Add.

Cast in frame at 28-29°C and let rest for 48 hours at 18°C.
Spread in very thin layer. Cut into squares of 25 x 25 mm.
Let crystallise.  
Enrobe with black coverture.
Submit a transfer.

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