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Luker 43% Oat Milk Chocolate Ganache

Luker 43% Oat Milk Chocolate Ganache

Recipe by: Chef Jimmy Macmillan

Ingredients

 90 g Luker Oat Milk 43% Chocolate
60 g Plant-based Creamer (we used Oat Milk Creamer)
10 g Invert Sugar

 

Instructions

1.) Melt chocolate over double boiler to 95°F (35°C)

2.) In a small sauce pot, scald plant creamer and invert sugar to 167°F (75°C)

3.) Cool slightly to 149°F (65°C). Stir into melted chocolate.

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