Gastronomixs

Honey flexi ganache

A great texture that is very pliable.

Creation of Ben Murphy, Launceston Place, London, United Kingdom.

Makes 730 grams.

Honey flexi ganacheEnlarge

Ingredients

210

g

honey milk chocolate, Callebaut

420

g

double cream

70

g

Trimoline

28

g

glucose

3

g

agar agar

4

sheets

gelatin, bloomed in cold water

Preparation method

Serving suggestions

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