Coffee ganache

Recipe of Francesco Boccia
World Pastry Champion


  • 235 gcream 35%
  • 50 gglucose syrup 42DE
  • 130 gwhole milk
  • 210 gmilk chocolate coating 42%
  • 70 gdark chocolate coating 72%
  • 7 gsoluble coffee
  • 5 gGELECTA
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Coffee ganache
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Classes held by World Pastry Champions to design and create the perfect balance between textures and flavors, providing a pure sensory emotion