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Recipe Step by Step
Step01
THE M PODS
150g Cream UHT 35%
25g Invert Sugar
30g Sobacha
1/4 of Madagascar Vanilla Pods
155gMILLOT 74%
Slightly roasted the sobacha in the oven, pour into the cream with invert sugar and vanilla pod together in a pot.
Bring it to boil, let it sit and infuse for 10 minutes.
Stain the mixture and emulsify with the semi melted chocolate with help of a hand blender.
Transfer the ganache to a pipping bag at 35°C and pipe in desire shape.
Bring it to boil, let it sit and infuse for 10 minutes.
Stain the mixture and emulsify with the semi melted chocolate with help of a hand blender.
Transfer the ganache to a pipping bag at 35°C and pipe in desire shape.