"Balder"
Ganache
385 g Whipped cream without sugar
465 g Callebaut 70-30-38 chocolate
75 g Invert sugar
4 pcs Tonka beans
75 g Butter
5 g Raspberry oil
1 pce Vanilla-pod
165 g Dried cramberries
Working method:
Bring to the boil whipped cream with sugar, Tonka beans, vanilla-pod and butter
Add chocolate
Add raspberry oil and fine-cut dried cramberries
Homogeneous mass of stir
Cool down
Turn up lightly
Structure :
Cover de mould lightly with red cacao butter en gold powder
Mould with Callebaut 70-30-38 chocolate
Soft centre with ganache
Cover with Callebaut 70-30-38 chocolate
van Overveld Bart Jeroen Netherlands
'Balder' - Netherlands
A. Pure chocolate B. Ganache
