CHOCOLATE..........FRM ALEX GOH COLLECTION

CHOCOLATE GLAZING

DARK CHOCOLATE
300 GM WHIPPING CREAM
30 GM BUTTER
1 TBSP HONEY

BOIL WHIPPING CREAM AND HONEY TILL BOILS
REMOVE FRM FIRE ADD CHOCOLATE TILL COMPLETELY MELTED
ADD IN BUTTER AND MIX WELL COMBINED




CREAM GANACHE

300 GM WHIPPING CREAM
500 GM DARK CHOCOLATE
30 GM BUTTER

BOIL WHIPPING CREAM TILL BOILS
STIR IN CHOCOLATE
ADD IN BUTTER TILL COMBINED
LEAVE TO COOL




BUTTER GANACHE

500 GM DARK CHOCOLATE
250 GM SOFT BUTTER

DOUBLE BOIL CHOCOLATE TILL MELTED
ADD IN SOFT BUTTER, MIX TILL WELL COMBINED




MILK GANACHE

300 GM MILK
500 GM CHOCOLATE
30 GM BUTTER

COOK MILK TILL BOILS
ADD INTO CHOCOLATE
MIX WELL AND LEAVE UNTIL THICKENS




WHITE CHOCOLATE GANACHE

300 GM WHITE CHOCOLATE
150 GM WHIPPING CREAM

BOIL CREAM TILL BOILS
ADD INTO WHITE CHOCOLATE
MIX WELL TILL COMBINED