The M pods

Made with Millot 74% - Pure Millot Plantation

By Andy Yeung

1 step

Recipe Step by Step



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.