Fl\u00f8de opvarmes med glukosesirup og reven appelsinskal til kogepunktet, og h\u00e6ldes derefter over den hakkede chokolade.
\nR\u00f8r med cirkul\u00e6rer bev\u00e6gelser i midten af sk\u00e5len, indtil du kan se ganachen begynder at samle sig. Herefter g\u00f8r du cirkelbev\u00e6gelsen st\u00f8rre, s\u00e5 du f\u00e5r hele sk\u00e5len r\u00f8rt sammen.
\nTils\u00e6t herefter sm\u00f8rret og r\u00f8r igen massen homogen. Nu smager du ganachen til med Cointreau. Husk, det skal smage af noget, da skallen d\u00e6mper smagen lidt.<\/p>\n
Jeg bruger ganachen i m\u00f8rke og m\u00e6lkeskaller.<\/p>\n
Her er de st\u00f8bt i en magnetform med transfersheet. Endnu en sk\u00f8n klassiker – alkohol og chokolade. I dag med Cointreau i hvid chokolade ganache. 80 ml fl\u00f8de 15 g. glukosesirup 15 g.<\/p>\n","protected":false},"author":1,"featured_media":152,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"jetpack_post_was_ever_published":false,"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[5,4,3],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/chokoleg.dk\/wp-content\/uploads\/2016\/12\/DSC_0424-e1481577295618.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/paEygL-2r","_links":{"self":[{"href":"http:\/\/chokoleg.dk\/index.php?rest_route=\/wp\/v2\/posts\/151"}],"collection":[{"href":"http:\/\/chokoleg.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/chokoleg.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/chokoleg.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/chokoleg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=151"}],"version-history":[{"count":1,"href":"http:\/\/chokoleg.dk\/index.php?rest_route=\/wp\/v2\/posts\/151\/revisions"}],"predecessor-version":[{"id":154,"href":"http:\/\/chokoleg.dk\/index.php?rest_route=\/wp\/v2\/posts\/151\/revisions\/154"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/chokoleg.dk\/index.php?rest_route=\/wp\/v2\/media\/152"}],"wp:attachment":[{"href":"http:\/\/chokoleg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=151"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/chokoleg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=151"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/chokoleg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nI magnetforme kan bunden fjernes, og man l\u00e6gger derefter tranfersheet ind, og st\u00f8ber som normalt.
\nTransfersheets k\u00f8bes med forskellige tryk p\u00e5 – fx. disse fra bagetid.dk<\/a><\/p>\n![\"\"](\"http:\/\/chokoleg.dk\/wp-content\/uploads\/2016\/12\/DSC_0426-e1481577350457-300x247.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"