Easy
- Shelf life:
- 1 week
- Conservation:
- 15-17°c
Containing: 1 Component
Strawberry Ganache Bonbon
Ingredients: Strawberry Ganache Bonbon
-
150 gstrawberry puree
-
45 ginvert sugar
-
35 gglucose
-
35 gunsalted butter
-
450 gW2‐E4
Preparation: Strawberry Ganache Bonbon
Temper the Callebaut W2 white chocolate
Heat the puree, invert sugar and glucose and then cool to inbetween 30-35oc
Emusify the cream and chocolate together then the butter
Pipe into pre-crystalized chocolate sheals and back off
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