✅ Original recipe
✅ Easy-to-follow instructions
✅ Downloadable PDF format file
Succulent blackcurrant takes center stage in this ganache, delivering a tantalizing blend of sour and fruity notes. The dance continues with the aromatic allure of cardamom, adding a peppery and floral complexity that captivates the senses.
As the symphony unfolds, the richness of dark chocolate emerges, casting a veil of bitterness that perfectly balances the sweet and tart symphony. The crescendo comes from the buttery undertones, imparting a creamy smoothness that ties the ensemble together, leaving an indelible mark of indulgence on your taste buds.
✅ Estimated shelf-life of 45-60 days
Price: 37 Danish Kroner (appr. 5 EUR)
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Language: English
⚠️ PLEASE NOTE!!
All prices are in DANISH kroner.
When looking up exchange rate for your preferred currency you might come across SWEDISH or NORWEGIAN kroner. These are NOT the same currencies, so please be aware of this.
This product includes only the recipe and no information about painting moulds and creating chocolate shells or any video materials.
In this recipe, I used sugars (glucose, dextrose, sorbitol, and inverted sugar), Cacao Barry dark chocolate, cocoa butter, blackcurrant puree, cardamom, and dairy products.
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