[VALRHONA SCHOOL RECIPE] Watch this video where we’ll show you the L'École Valrhona‘s recipe for ganache cadrée. It will serve as a base for making your chocolate sweets, as it’s solid consistency will help keep its shape when you cut through it and prevent it from melting when dipping the chocolate. Here are the steps for the recipe: -Heat the cream with glucose at 75/80°C. -Pour half of the cream onto the chocolate bits -Mix, add the rest of the cream, and mix again to perfect the emulsion. -W
1:46
[VALRHONA SCHOOL RECIPE] Watch this video where we’ll show you the L'École Valrhona‘s recipe for ganache cadrée. It will serve as a base for making your chocolate sweets, as it’s solid consistency will help keep its shape when you cut through it and prevent it from melting when dipping the chocolate. Here are the steps for the recipe: -Heat the cream with glucose at 75/80°C. -Pour half of the cream onto the chocolate bits -Mix, add the rest of the cream, and mix again to perfect the emulsion. -W
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