Ganache Miel Power 41/811

level 1

Used Callebaut products

Ingredients	Preparation
800 whipping cream 150 butter 100 sorbitol 100 honey 1150g Callebaut - Finest Belgian Dark Chocolate - Recipe N° C811 200 Power 41	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.