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MACCHU PICCHU SINGLE ORIGIN GANACHE

Ingredients

450g 36% cream

10g  invert sugar

20g  glucose

500g Guittard Single Origin Peru 65%

90g butter

Directions

Boil cream with glucose and invert sugar, pour over chocolate.
At 35˚C add soft butter. Immersion blend. Cast into a frame
1cm x 30cm x 30cm. Allow ganache to crystallize overnight.
Cut into 25mm x 25mm squares and enrobe in Guittard Lever
Du Soleil 61%.