Heat wine bring to 176°F pour over chocolate, inverted sugar and cocoa butter and emulsify.
Add butter at 96°F emulsify. Pour the ganache (9 mm thickness frame) and let it crystallize at 64 °F during 12 hours with an average humidity below 60 %.
With tempered Belcolade Costa Rica spread a thin layer on the ganache side once crystallized, turn it over and spread another thin layer of tempered chocolate.
Cut squares with a guitar; enrobe immediately following enrobing sprinkle Sapore Triviato on top.
Let finished chocolates crystallize at 64 °F during 12 hours with an average humidity below 60 % and store at 64 °F.
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