Taste Tomorrow ACV chocolate



  • Combine the cream and honey, heat to dissolve the honey.
  • Combine the ACV and sugar, heat to dissolve the sugar then combine with the cream honey mix.
  • Heat the mass to 80°C then pour over the chocolate and cocoa butter, mix to clear.
  • When the mass reaches 38°C add the butter and mix with stick blender.
  • At 26°C pipe the ganache into the prepared shells, allow to crystalize over night at 16°C.
  • Back of the moulds with tempered Belcolade Amber Selection and allow to crystalize before de-moulding.