Soft yuzu ganache (nivea style)

Name: Soft yuzu ganache (nivea style)
Ingredients: 115 g yuzu purée; 300 g White chocolate; 40 g Glucose; 30 g mycryo cocoa butter; 30 g sorbitol liquid (Sosa)

Made with Sorbitol liquid, which is gastronomically perfect for use in a ganache.

Ingredients

115gyuzu purée

300gWhite chocolate

40gGlucose

30gmycryo cocoa butter

30gsorbitol liquid (Sosa)

Preparation

Melt 300 grams of white chocolate with 30 grams of mycryo cocoa butter au bain-marie.
Heat 115 grams of yuzu purée to 40°C and add 40 grams of glucose and 30 grams of sorbitol, allowing them to dissolve.
Mix the chocolate mixture with the fruit mixture and let cool for further processing.
The resulting mixture is freezer-safe.