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Recipe Step by Step
01
GANACHE
Mix a small amount of water with the starch and set aside.
Heat the water to approximately 185°F (85°C), then add the water and starch mixture and bring to a boil.
Gradually pour the hot mixture onto the partly melted couverture.
Immediately mix to make a perfect emulsion.
Leave to set in the refrigerator, preferably for 12 hours.
Whisk until the texture is firm enough to use in a piping bag or with a spatula.