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  2. Ruby Cabosse Praline - Rosé Champagne

茶花与橙子甘那许

茶花的花朵以精致的香味知名,作为茶饮非常流行。这类茶饮与黑巧克力相得益彰。在这份配方中,茶花与811黑巧克力还有更为浓郁的Power 80巧克力相融合。茶花更是为其注入了花香味道。香甜的橙子味道和橘味白酒还为甜点带来阳光般的温暖。

配方

Created by
  • Bart Van Cauwenberghe - Callebaut®大使,De Zwarte Vos Belgium的所有人
  1. 巧克力馅料
  2. 完成和准备

巧克力馅料

配料 配料
  • 400g
    奶油
  • 100g
    葡萄糖
  • 15g
    甘菊茶

烹煮。 让其浸渍10分钟,细筛,再次烹煮。

  • 350g
    811NV
  • 200g
    80-20-44NV

在巧克力上倾倒奶油和葡萄糖的混合物,混合并让其冷却至35° C。

  • 100g
    黄油
  • 50g
    君度

现在添加柔软的黄油和橘味白酒中。

完成和准备

Discover more recipes

凯匹林纳甘那许

凯匹林纳甘那许

茉莉花茶甘那许

茉莉花茶甘那许

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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