Plated desserts

CHOCOLATE TRATA AND CREAMY GANACHE

Made with Nyangbo 68%

An original recipe from Frédéric Bau and José Manuel Augusto

2 steps

Recipe Step by Step

NYANGBO textured decor

AN NYANGBO 68%

Scrunch up a sheet of parchment paper then flatten it out. Spread on a very thin layer of tempered NYANGBO 68%.

NYANGBO ganache

500g whipping cream

invert sugar*

European butter*

625g NYANGBO 68%

Heat the cream and invert sugar together. Gradually pour the hot cream over the melted NYANGBO 68% couverture.

Immediately mix using an immersion blender to make a perfect emulsion. At 40°C (105°F), add the cubed, tempered butter. Mix again using the immersion blender.

Pour into a frame at 35-38°C (95-100°F ). Leave to set for 24 to 48 hours at 16-18°C ( 60-65°F) and a 55/65% relative humidity level.

*For better texture and conservation, calculate the total weight of the ganache, then add 8-10% of said weight in inverted sugar and 10-15%in butter.