Taste & Flavors - - QUICK & EASY -

Makes 90 pcs Prepa­ra­tion time 30 mins Cristal­iza­tion 2 hrs IN­GRE­DI­ENTS

• 180g fresh rasp­ber­ries • 50g corn syrup • 750g milk choco­late • 100g but­ter • 20g rasp­berry liqueur


Boil the rasp­ber­ries with the corn syrup, add the boiled mix to the chopped choco­late. When the ganache reaches a tem­per­a­ture of 35 - 40°C, add the but­ter and fin­ish by ad­ding the rasp­berry liqueur while mix­ing well.

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