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Makes one 34×10cm frame
Recipe Step by Step
Step01
MILK GANACHE
Heat and bring to a boil the oat milk, dextrose, glucose and Natur Emul.
Leave to cool to 140/150°F (60/65°C), then pour half onto the chocolate and coconut oil.
Blend, add the rest of the liquid and blend again extensively until completely emulsified.
Pour the ganache at a temperature of 90/93°F (32/34°C) into a frame which you have attached to a guitar sheet covered with a fine layer of couverture.
Leave to set for 24 to 36 hours at 60/65°F (16/18°C) and a 60% humidity level.
Turn out, coat with chocolate and cut into your chosen shape.
Allow it to set completely if necessary, then coat.
Step02
WHITE GANACHE
780g Couverture Amatika White 35%
365g Oat milk
100g Dextrose
90g Glucose DE60
7g Natur Emul
110g Deodorized coconut oil
Heat and bring to a boil the oat milk, dextrose, glucose and Natur Emul.
Leave to cool to 140/150°F (60/65°C), then pour half onto the chocolate and coconut oil.
Blend, add the rest of the liquid and blend again extensively until completely emulsified.
Pour the ganache at a temperature of 90/93°F (32/34°C) into a frame which you have attached to a guitar sheet covered with a fine layer of couverture.
Leave to set for 24 to 36 hours at 60/65°F (16/18°C) and a 60% humidity level.
Turn out, coat with chocolate and cut into your chosen shape.
Allow it to set completely if necessary, then coat.