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Recipe Step by Step
01
THE M PODS
150 g Cream UHT
25 g Invert sugar
30 g Sobacha 1/4 Madagascar vanilla pods
155 g MILLOT 74%
Slightly roast the sobacha in the oven, pour into the cream with invert sugar and vanilla pod together in a pot.
Bring it to the boil, let it sit and infuse for 10 minutes.
Stain the mixture and emulsify with the semi melted chocolate with help of a hand blender.
Transfer the ganache to a pipping bag at 35°C and pipe in desired shape.
Bring it to the boil, let it sit and infuse for 10 minutes.
Stain the mixture and emulsify with the semi melted chocolate with help of a hand blender.
Transfer the ganache to a pipping bag at 35°C and pipe in desired shape.