Au Lait Ronghua


Working Method
  • Bring fresh cream with the glucose to boil.
  • Poor the hot cream onto the Belcolade Lait Selection CT drops, blend with a mixer.
  • Add in soft butter when the temperature of the ganache reaches 40℃– 35℃.
  • Pour the ganache in a frame (30- 30 cm, 1 cm high) and let set in the fridge at 4℃, during 12 hours.
  • Cut in squares (2-2cm).
  • Coat the ganache with cocoa powder mixed with powder décor.
  •  Keep into the fridge.

About this recipe

Complexity level:  

Cacao Trace, is a sustainable chocolate for the next generations. Its outstanding taste and finest quality of chocolates due to controlled fermentation of cocoa beans