Candy Cap Mushroom


  • Infuse in advance the mushroom in the cream 25 minutes maximum. Once infused confirm you still have 306 grams liquid. 
  • Heat up the cream with invert sugar and sorbitol until 356°F. Pour the liquid onto the chocolate and the Belcolade Cocoa Butter. Mix and make smooth with the hand mixer. 
  • When this preparation reaches a temperature between 97°F, add the butter and mix until you obtain a smooth and homogeneous ganache. Deposit at 82°F and let it crystallize at 64°F during 12 hours with an average humidity below 60%.

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