Kuroshio

Created by

  • Chia Feng TsaiTaiwanese finalist at the World Chocolate Masters 2015, works at Feeling 18°C
level 1
  1. Kuroshio Ganache

Recipe components

Kuroshio Ganache

PreparationIngredients
Preparation

Boil together cream, milk and glucose syrup.
Pour over chocolate and mix well.
Add unsalted butter and mix with hand blender until smooth.

Ingredients
  • 120g
    Cacao Barry® Or Noir™ chocolate Kuroshio
  • 32g
    35% cream
  • 32g
    milk
  • 56g
    glucose syrup
  • 48g
    unsalted butter