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Recipe made for 1 frame of 34 x 34 cm by 10 mm high
Recipe Step by Step
Guanaja Raspberry Ganache
250g Whipping cream 35%
300g Raspberry pulp
670g GUANAJA 70%
130g Inverted sugar
140g Butter 84%
30g Orange blossom water
Red And Gold Sparkling Solution
12705 POUDRE SCINTILLANTE ROUGE CUIVRE 10G
Assembly and finishing
Pre-coat the ganache slab with couverture, cut out in rectangles of 15 x 36 mm. Spread the red sparkling solution on a plastic sheet and make swirl patterns with you fingers wearing gloves. Allow to dry out. Brush bronze sparkling powder on the entire surface. Coat the bonbons and apply the decor sheets. Allow to crystallise at 17°C.