We dried the melons for three days, then ground them to dust to use in the ganache. The result is elegant and delicate.
MAKE MINE MELON – ganache of house-dried heirloom melons in Creos Peruvian dark milk chocolate.
We dried the melons for three days, then ground them to dust to use in the ganache. The result is elegant and delicate.
MAKE MINE MELON – ganache of house-dried heirloom melons in Creos Peruvian dark milk chocolate.
