RECIPE
240gr Nata liquid
360gr Azúcar
290gr Agua
120gr Cacao powder
12gr Sheets gelatin
ELABORATION
Boil cream, sugar and water. Add then cocoa dust and cook until 103 º C. Cool and add to 60 º sheets gelatins previously soaked cold water and drain. Use to 40 º.
To desired sheen both icing in a ganache or a chocolate is important always respect temperatures . Hope you like recipe.
This recipe is pulls the book "Flavours chocolate" Editorial: Montagud Editores.
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