Ingredients
- heavy cream
- 15 gr. PreGel Caffe Barista Traditional Paste (Cappuccino)
- 130 gr. butter
- 80 gr. inverted sugar
- 500 gr. dark chocolate
- PreGel Cacao Togo (Cocoa Powder)
Method
- Bring the heavy cream with PreGel Cappuccino Traditional Paste, invert sugar and butter to the boil; remove from heat.
- Let it infuse till the cream becomes cold.
- Pour the cream through a sieve on the pre-crystallized chocolate from about 30 °C, mix well and pipe ganache by using a flat piping tip into long equal ribbons.
- Let it well crystallize before cutting the ribbons into desired shape.
- Dip into melted tempered dark chocolate.
- To finish off, roll them into the decoration PreGel Cacao Togo (Cocoa Powder).