CHILE BUT CLASSY – Venezuelan Cayagua dark chocolate truffle with Aji Amarillo chiles, finished in Bolivian Itenez Heirloom No.2 dark chocolate with cocoa and coarse sugar.
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We made these for the Ganache Recipe Development masterclass we’re currently teaching for Ecole Chocolat. Want to learn the science behind making a really flavorful silky ganache? This might be the class for you.