Burnt Sugar

Burnt Sugar Ganache

• 160 g whipping cream
• 285 g Dulcey 32% milk chocolate
• 100

Burnt Sugar Ganache

Place the cream in a pan and bring to the boil. In a separate pan place the palm sugar and melt until dissolved. At this stage, add the demerara sugar and turn to a high heat until golden brown and caramelised. Deglaze the caramel with the hot cream gradually, until a thick, dark brown caramel cream is formed. Melt the chocolate to 45°C, add the inverted sugar. Add