Component 1Palet Or Pro Intense 60%
Ingredients
| 530g | Fresh Cream 35% mg |
| 60g | Glucose 43 DE |
| 45g | Sorbitol (crystal) |
| 585g | Dark Chocolate Pro Intense 60% |
Method
Boil the fresh cream with sugars and then pour on the Dark Chocolate Pro Intense 60%, emulsify and wait the ganache to be creamy, in case put in the fridge to speed up the process.
Component 2Palet Or Grand Cru Bagua Nativo 81%
Ingredients
| 530g | Fresh Cream 35% |
| 60g | Glucose 43 DE |
| 45g | Inverted Sugar |
| 45g | Sorbitol (crystal) |
| 585g | Dark Chocolate Grand Cru Bagua Nativo 81% |
| 80g | Soft Butter |
Method
Boil the fresh cream with sugars and then pour on the Dark Chocolate Grand Cru Bagua Nativo 81% and the soft butter, emulsify and wait the ganache to be creamy, in case put in the fridge to speed up the process.
Preparation
When it’s creamy, put it in the sac-à-poche with a plain spout (diameter 10mm) and sprinkle on the frame of the guitar, when it is done, put another frame on the head and press to 1 cm thickness to flatten.
Let crystallize for 24 hours, then chablon and cover.
Presentation
Decorate with gold leaves and acetate.
