Chocolate Pastry

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Preparation

1

Cut three strips of sheet according to the size of the pastry. Boil sugar and water to make syrup

2

Layer the sponges with sugar syrup and ganache

3

Chill the pastry in the freezer for 30 minutes and finish with melted truffle

4

Slice it as per the size required and serve

Ingredients:

  • 0.4 KG Chocolate sheet sponge
  • 0.2 KG Ganache
  • 0.1 KG Truffle
  • 0.1 KG Grain sugar
  • 0.1 KG Water

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