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ITAKUJA CHOCOLATE DROPLETS
Made with ITAKUJA 55%
An original recipe with Double Fermentation ITAKUJA 55% by L'École Valrhona – Makes 200 pieces1 step
Recipe Step by Step
570g 12219 (ITAKUJA 55% FEVE 3KG)
50g Liquid Sorbitol
Remove the top sheet.
Pipe approx. 5g of ganache directly onto the chocolate.
Cover with the second sheet so that the ganache is held between the droplets of chocolate, then cut into circles using a 5cm-diameter cutter.
Leave to set at 60°F (16°C).