Vietnam RóngHuà

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Working Method

Bring fresh cream with the glucose, inverted sugar to boil.
Pour the hot cream onto the Belcolade Noir Vietnam, blend with a mixer.
Add the soft butter when the temperature of the ganache reaches 40℃– 35℃.
Pour the ganache in a frame (30 x 30 cm, 1 cm high) and let set in the fridge at 4℃, for 12 hours.
Cut in squares (2 x 2cm).
Coat the ganache with cocoa powder mixed with snow powder.
Keep into the fridge.

Description

Complexity level:

A chocolatery recipe of Vietnam Rong Hua by Belcolade Noir Selection 73% Cacao Trace, contains of real Belgian Chocolate for it great taste and excellent performance.