Red Miso Ganache

Preparation info
  • Yield:

    420 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Heavy cream 100 g 3.53 oz 23.81%
  • Red miso paste


  1. Combine the cream, miso paste, glucose, and butter in a sauce pot and bring to a boil.
  2. Pour over the milk chocolate, let sit for 30 seconds, and stir to emulsify.
  3. Stir in the trimoline until a homogeneous mass is obtained. Let cool.