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  2. Ruby Cabosse Praline - Rosé Champagne

茉莉花茶甘那许

茶叶和亚洲香草混合产生的无穷种类的香味则可以与巧克力进行无数种搭配。但不是所有的茶叶都能做出一款味道均衡的甘那许。我们的大厨推荐使用茶味更浓的格雷伯爵茶、乌龙茶和立山小种……这份配方会用到茉莉茶,最终味道花香更浓。不过浸泡时间不宜过久,因为茉莉花茶容易发苦。

配方

Created by
  • Jean-Pierre Wybauw - 大厨,比利时巧克力顾问
  1. 茉莉花茶甘那许

茉莉花茶甘那许

配料 配料
  • 70g
    水

烹煮。

  • 16g
    茉莉花茶

让其浸渍在水中5分钟。

  • 250g
    奶油
  • 25g
    葡萄糖

浸渍并烹煮。

  • 475g
    CHM-Q415AR

融化并混合奶油混合物。 待其冷却。

  • 40g
    黄油

混合并放在Robot Coupe中乳化。

  • 数量
    CHD-Q67MAD

倾倒在果仁糖模具中,并待其硬化。

Discover more recipes

凯匹林纳甘那许

凯匹林纳甘那许

茶花与橙子甘那许

茶花与橙子甘那许

Let's stick together

Let's stick together

Coffee goes cocoa

Coffee goes cocoa

苹果恋上香醋

苹果恋上香醋

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