Page 65 - Pastry & Baking Magazine

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7.
1.
Pour cream and invert sugar into a sauce pan and
bring to a boil.
2.
Pour chocolate into a beaker.
3.
Pour hot cream over chocolate.
4.
After 4 minutes chocolate will be completely melted.
Create an emulsion.
5.
At 35
°
C/95
°
F add the soft butter.
6.
Immersion blend to complete emulsion.
7.
Pour into a shallow pan and cover with plastic wrap.
1.
2.
3.
4.
5.
6.