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<RecipeList>
<Recipe recipeId="40216" locale="en">
<RecipeHeader>
<RecipeTitle>Milk Chocolate Brown Butter Ganache</RecipeTitle>
<Category>Ganache</Category>
<NbPersons>0</NbPersons>
<PortionYield></PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source></Source>
</RecipeHeader>
<IngredientList>
<IngredientText>Skill Level: Advanced
Yield: approx. 2.9#/1300g</IngredientText>
<Ingredient id="271" quantity="750.0" unit="g" comment="" defaultState="true" weightGram="1.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>750g (3 1/3 cups)</IngredientQuantity>
<IngredientItem>unsalted butter</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="480.0" unit="g" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>480g (2 cups)</IngredientQuantity>
<IngredientItem>heavy cream</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="40.0" unit="g" comment="" defaultState="true" weightGram="1.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>40g (2 tablespoons)</IngredientQuantity>
<IngredientItem>trimoline</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="500.0" unit="g" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>500g (slightly more than 1 pound)</IngredientQuantity>
<IngredientItem>Amedei Toscano Brown milk chocolate couverture</IngredientItem>
<IngredientComment>chopped</IngredientComment>
</Ingredient>
<Ingredient id="271" quantity="100.0" unit="g" comment="" defaultState="true" weightGram="1.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>100g (6 tablespoons)</IngredientQuantity>
<IngredientItem>unsalted butter, softened</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>1.  In a heavy saucepan, gently brown the butter over medium heat, stirring occasionally. Remove from
heat and allow to cool slightly. Add the brown butter to the cream, chill, and allow to infuse overnight. The
next day, carefully remove the separated fat and strain through a chinois or fine mesh sieve.
2. Measure 400g (1 3⁄4 cup) cream into a small saucepan, adding the trimoline. Bring just to a boil.
3. Place chocolate in a large bowl and gradually pour the hot cream over it.  Emulsify with an immersion
blender, if necessary.
4.  Allow to cool to 35-40oC/95-104oF.  Add butter.  Pour into frame and allow to crystallize 48 to 72 hours.
5.  Apply a base of tempered milk chocolate and cut centers.  Separate to allow further crystallization and
enrobe as desired.

</RecipeText>
</Recipe>
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