Ganache Miel Power 41/811

level 1

Callebaut® ingredients

Ingredients	Preparation
800As needed whipping cream 150As needed butter 100As needed sorbitol 100As needed honey 1150g Callebaut - Finest Belgian Dark Chocolate - Recipe N° C811	Make ganache. Spread in the tablet 1cm high. Dust cacao powder on the top. Allow it to crystallize overnight. Turn upside down and dust with cacao powder then press the cacao with a guitar sheet. Cut in on guitar 3x2 cm.