Ingredientes // Ingredients
100 ml de Crema de Leche 40% grasa
Paso 1: Se corta el chocolate en trozos pequeños.
Se coloca la crema de leche a fuego muy bajo, hasta lograr que se caliente sin dejar hervir .
Step 1:
Cut the chocolate into small pieces.
Heat the cream over a very low heat until it is hot, but do not let it boil.
Paso 2:
Se retira del fuego la Crema de Leche y se le agrega el chocolate en trozos.
Se mantiene revolviendolo constantemente hasta que se disuelva totalmente y quede una mezcla homogenea.
Step 2:
Remove the crème fraîche from the heat and add the chocolate pieces.
Keep stirring constantly until it is completely dissolved and the mixture is homogeneous.
Paso 3:
Una vez disuelto totalmente el chocolate se sigue revolviendo por un par de minutos.
Luego se deja en reposo hasta enfriar.
Si se va a utilizar para ganachar la torta antes de colocar el fondant, se deja fuera de la nevera.
En caso de usarse para relleno de las torta se coloca en la batidora por unos minutos hasta lograr la consistencia deseada.
Step 3:
Once the chocolate is completely dissolved continue stirring for a couple of minutes.
Then leave it to stand until it cools.
If it is going to be used to ganachar the cake before placing the fondant, it is left out of the fridge.
If it is to be used as a filling for the cake, it is placed in the mixer for a few minutes until the desired consistency is reached.
All images are my own and were taken with my Samsung J7 mobile phone. The collages were made with Canva. The divider and banner were made by me with Paint and Canva.
