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Francisco Migoya
Milk Chocolate Sorbet with “Perfect” Ganache Cocoa Pods
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Preparation info
Yield
10 Portions
Difficulty
Complex
Appears in
top 1000
Frozen Desserts
By
Francisco Migoya
Published
2008
About
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Recipes
Contents
Ingredients
Components
120
g
/
4.23
oz
“Perfect” Ganache
50
g
/
Dessert
Vegetarian
Gluten-free
Method
Assembly
Place a small drop of ganache on the plate.
Place
5
g
/
.18
oz
of cocoa nibs on the ganache.
Place the cocoa pod with the ganache on the