Hello!! Today I bring you a spectacular recipe for creamy ganache that is super resistant to hot climates above 30 ° C, I tried it leaving it at a temperature of 36 ° C and it was perfectly fine.
Here I leave you written the ingredients and also some considerations to take into account:
Ingredients:
400gr of white chocolate (real or happen) I used success.
50gr of milk (are 50ml) almost 1/4tz.
(This milk is cow's milk, the normal one, but you can also use vegetable milks.)
130gr of butter. (It can be with salt or without salt. If you are from Venezuela use a low-salt butter), you can also substitute butter for margarine.
8gr unflavored gelatin
(equivalent to 15ml level tbsp)
30 июл 2024
