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Plated desserts
CHOCOLATE TRATA AND CREAMY GANACHE
Made with Nyangbo 68%
An original recipe from Frédéric Bau and José Manuel Augusto
2 stepsRecipe Step by Step
Step01
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%.
Step02
NYANGBO ganache
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.
Assembly and finishing
Make the Ganache. Leave to set at room temperature for 3 to 4 hours.Assemble your dessert with pieces of Textured Decor and piped Ganache.