CONFECTION 80% GANACHE FOR FRAMES
- 560g Whipping cream
- 115g Glucose DE60
- 115g Invert sugar
- 585g CONFECTION 80%*
- 75g European-style butte
- Heat the cream with the glucose and invert sugar at 75-80°C. Combine half with the chocolate beans. Mix well with a spatula, add the rest of the cream, and mix using an immersion blender to form a perfect emulsion. Once the ganache is at 35-40°C, add the cubed butter warmed to approx. 18°C and mix using an immersion blender again. At 34-36°C, pour the ganache into a frame (34 × 34cm – H: 10mm), which you have attached to a guitar sheet covered with a fine layer of couverture. Leave to set for 24 to 36 hours at 16-18°C and a 60% humidity level. Remove from the mold, coat with chocolate, and cut into your chosen shape. Allow the ganache to set completely and coat it. Decorate however you like.