GANACHE CAKE ALTA RESISTÊNCIA AO CALOR / PODE TRABALHAR COM ESPÁTULA DE TEXTURA ALISAMENTO E BICOS

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Ingredientes
1 Kilo de chocolate fracionado
180 Ml de chantilly em temperatura ambiente
15 Gramas de emulsificante
Derreta o chocolate no Microondas de 30 em 30 segundos , temperatura média ,sem super aquecer , ai acrescente o chantilly em temperatura ambiente e misture bem , depois vc pode acrescentar 15 gramas de emulsificante e mexa mais um pouco .
Ideal deixar descansar mais ou menos 1 hora antes de aplicar no bolo.
Passo a passo da outra receita de Ganache Cake para cobertura de Bolos acesse o link abaixo.👇
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GUINDASTE CASEIRO PARA SOBREPOSIÇÃO DE BOLOS / #BOLO DE 3 ANDARES 600 K 🙏🙏 @PARIS CAKE DESIGNER
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Aprenda a Texturizar Chantininho e Decoração com Espátula
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BOLO DE CHANTILLY ALTURA DUPLA COM BLINDAGEM DE GANACHE E DECORADO COM MACARONS /PARIS CAKE DESIGNER
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