• Heavy cream 36% 370 g
    • Glucose DE 60 75 g
    • OPALYS 33% chocolate 910 g
    • European-style butter 95 g
    • Vanilla see table below


  • Heat the cream and vanilla.* Strain and rectify the cream’s weight. Heat the cream with the glucose to 165-175°F (60-65°C), then combine half with the solid chocolate. Mix well with a spatula, add the rest of the cream, and mix using an immersion blender to form a perfect emulsion. Once the ganache is at 95-105°F (35-40°C), add the cubed tempered butter, which should be at approx. 65°F (18°C) and mix again. At 90-95°F (30-32°C), pour the ganache into a frame, which you have attached to a guitar sheet covered with a fine layer of couverture. Leave to set for 24 to 48 hours at 60-65°F (16-18°C) and a 60% relative humidity level.