Sourdough Crumble Merlot Ganache


Ganache Method
  • Heat wine with glucose bring to 176°F pour over chocolate and emulsify. 
  • Add butter at 96°F emulsify. 
  • Deposit at 82°F.

Crunchy Sourdough Crumble
  • Cut/Chop bread to uniform small pieces in food processor. 
  • Bake 348°F until golden brown 12-14 minutes. 
  • Seal molds with tempered chocolate immediately sprinkle with crunchy crumble.

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