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Ingredients
- Heavy cream 100 g 3.53 oz 23.81%
- Red miso paste
Method
- Combine the cream, miso paste, glucose, and butter in a sauce pot and bring to a boil.
- Pour over the milk chocolate, let sit for 30 seconds, and stir to emulsify.
- Stir in the trimoline until a homogeneous mass is obtained. Let cool.