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Post Time: 2025-08-21

*Raspberry Ganache* 100 gms Raspberry puree 17.5 gms Invert Sugar 245 gms White Chocolate 25 gms Unsalted Butter Method: -Boil the Raspberry Puree and Invert Sugar together. -Pour it over white chocolate. Emulsify. -Add the butter and emulsify. -Remove it in a bowl and surface wrap it. Rest overnight. Your rich, glossy ganache is ready!! #schoolforeuropeanpastry #vikasbagulpastry #chefsofsep #chefsofinstagram #chocolate #sep #ganache #raspberries #raspberryganache #raspberryfilling

Raspberry Ganache For Country: United States. City: Atlanta, Fayetteville, Inglewood, Oakland, Pomona

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