Francisco Migoya

Spice Bombe with Jasmine Tea Ganache and Cocoa Croquant: Dark Chocolate Spray

Preparation info
    • Difficulty

      Easy

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Frozen Desserts

By Francisco Migoya

Published 2008

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Ingredients

  • 250 g / 8.81 oz dark chocolate (64%), finely chopped

Method

  1. Heat the chocolate and cocoa butter together to 100°F / 38°C.
  2. Reserve warm until needed.