Sakura RóngHuà

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Melt the Belcolade Blanc Selection and add sakura powder.
Blend with a mixer to dissolve the matcha powder into the chocolate.
Heat the cream, inverted sugar and glucose and poor onto the melted chocolate.
Add the soft butter when the temperature of the ganache reaches between 40℃ – 35℃.
Mix with a mixer to make a homogenous emulsion.
Poor the ganache in a frame (30 x 30 cm, 1 cm high) and let set in the fridge at 4℃, for 12 hours.
Cut with a guitar in small squares (2 x 2cm)
Blend snow powder and Sakura powder.
Coat the ganache with the powder.
Keep in the fridge.