Chocolate Ganache with Avocado Oil

  • 18 oz. Semi sweet chocolate
  • 14 fl oz. Heavy cream
  • 2 fl oz. Ahuacatlan Natural

 In a double boiler, melt the chocolate with the heavy cream, miz until fully melted and mixed together.

Add Ahuacatlan and refrigerate during 1 hour.

Note: the Avocado oil helps give shine to the ganache.

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