这是一款神奇的Kiwi巧克力
用料
🌈Feijo Ganache | |
Feijoa puree | 87g |
Sugar | 13g |
Glucose | 12 |
Milk chocolate | 256g |
Butter | 40克 |
🌈Caramel | |
见如上链接 | |
🌈 Shell | |
Dark chocolate |
Feijoa Caramel Chocolate Bonbon的做法
Bring the pear puree with the sugar to the boil.
Pour over the milk chocolate.
When the temperature reaches 60 °C, add the butterCaramel 配方和制作👉
壳制作好之后先填冷却至30c的caramel,再填ganache。ganache凝固之后盖上最后一层巧克力