INGREDIENT LIST
- Put all ingredients in a mixing machine
- Mix for 1 minute slow, then move to average speed in 2 minute
- Put in a 40*60cm tray lined with baking paper
- Bake at 180°C for 12-15 minutes
- Cook sugar into caramel, add whipping and salt
- Turn off the stove, lower the temperature and add unsalted butter
- Mix with whipped cream and gelatine
- Cook the whipping heat at 85°C, add the chocolate and stir until it becomes the mixture ganache, add geatine
- Add whipped cream and mix well
- Heat water, sugar, and glucose to 103°C, add chocolate stirred
- Heat fresh milk and add it to the mixture
- Add soaked gelatine to the mixture
- Finally, use a hand blender to blend until smooth and leave for 24 hours
- Weight of each cake: 180 gram
- Quantity: 16 pieces
- Storage temperature: Refrigerator temperature (5-10°C)
- Shelf life: 5 days
