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Yuzu Ganache
Preparation info
- Difficulty
Easy
Appears in
Published 2015
Ingredients
Method
- In a small pot, bring cream and invert sugar to a boil.
- Place chocolate into a bowl. Slowly pour boiling mixture onto melted chocolate. Mix using a rubber spatula to create a glossy and elastic emulsion.
- Cool to 35°C / 95°F, before adding butter and processing with a hand blender until smooth.