You have no items in your shopping cart.
You have no items to compare.
INGREDIENTS
Ganache:INSTRUCTIONS
*Note on honey: the recipe calls for an invert sugar, which ensures a creamy texture and extends the shelf life in the ganache. Honey is suggested, but other options that can be used are golden syrup, maple syrup and molasses, with varying final flavor profiles.
**Note on chocolate: Guanaja 70% chocolate can be substituted for the Illanka 70% chocolate. The adjusted amount is 6 ¾ ounces of Guanaja.
Tempered Chocolate: