Salted Caramel Ganache
  1. Caramelise the sugar to 175°C

  2. Deglaze with the cream

  3. Add the glucose and cook to 104°C

  4. Cool to 80°C and add the salt

  5. Blend in the chocolate

  6. Cool to 65°C

  7. Blend in the butter

  8. Cool overnight in the fridge to unlock the consistency

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🍰Dessert

Cuisine🇫🇷French

Occasions🎉Celebration🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 20m

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