ingredients

18 Mini's Chocolate Chips Ker Cadélac
White chocolate ganache:
100 g of white chocolate
70 g of cream with 30% fat
Little hearts in sugar
Milk chocolate ganache:
100 g of milk chocolate
100 g of cream with 30% fat
Multicolored vermicelli
Dark chocolate ganache:
100 g of dark chocolate
100 g of cream with 30% fat
Shards of hazelnuts

Equipment

1 washable sleeve pocket
Mini paper boxes

Steps

Step 1

In turn, melt each of the chocolates with the necessary amount of cream brought to a boil.

2nd step

Mix each of the preparations until the creams are homogeneous.

Step 3

Put the creams in the refrigerator and the whisk, about 30 minutes.

Step 4

Once the preparations are cold, beat the creams energetically.
Emphasize the white chocolate ganache.

Step 5

Arrange the 18 Mini Chocolate Chips in small boxes.

Step 6

Using a pastry bag, make a rosette of white chocolate ganache on 6 Mini's and decorate them with little hearts of sugar.

Step 7

Wash the piping bag and repeat the operation with the milk chocolate ganache. Decorate rosettes with multicolored vermicelli.

Step 8

Finally, on the last 6 Mini's, make a rosette with the dark chocolate ganache and decorate with hazelnut chips.

tips

Decorate your cupcakes with fresh cubes of fresh fruit for a touch of freshness!