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Francisco Migoya

Bitter Chocolate Sorbet and Ganache Napoleon

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Preparation info
  • Yield

    10 Portions

    • Difficulty

      Complex

Appears in
top 1000Frozen Desserts
Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

Method

Assembly

  1. Spoon 4 g / .14 oz of the chocolate sauce on the plate.
  2. Place a square of ganache on the center of the plate. Place a chocolate rectangle off cent

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