Recipe of the chocolates with nuts (for a hundred…)
Soft ganache with nuts:
-300g of milk couverture (I took the Papouasie Origine from Cacao Barry)
-225g of 35% cream
-65g of butter
-75g invert sugar (or creamy white honey)
-100g of nuts
-1300g of tempered milk couverture
(Papua Origin of Cacao Barry)
Put the butter, invert sugar and liquid cream in a saucepan.