Last part of the recipe today, and possibly the best - TopicsExpress



          

Last part of the recipe today, and possibly the best bit! Chocolate Ganache: 240g Double Cream 150g Dark Chocolate 75g Milk Chocolate 45g of unsalted butter Method: 1. Place the milk chocolate and dark chocolate in a bowl, break up into small pieces 2. Bring the double cream to the boil, and pour it over the chocolate 3. Stir well until smooth, then add the butter and mix in well 4. Pour on top of the cooled caramel and leave to set 5. Do not refrigerate
Posted on: Thu, 06 Jun 2013 08:37:38 +0000

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