Belcolade Philippines Blue Green Chocolates

Ingredients

Working Method

Ganache
  • Heat the cream, sorbitol, glucose, butter, and spirulina powder to 85°C.
  • Pour over the chocolate and mix to form a ganache. 
  • Blend with a stick blender to homogenise.

Assembling
  • When the ganache reaches 30c pipe into pre prepared moulds.