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Whipped Salted Caramel Milk Chocolate Ganache

Chocolate Ganache recipe from a recent cooking class at The Miele kicthen in Braynston with Isabella Niehaus and Gerhard Koekemoer. This Ganache recipe is not from ” Duinhuis ” Cookbook but many other recipes were cooking out of Isabella’s Cookbook. All wines were sponsored by Hermanuspietersfontein wines.

Whipped Salted Caramel Milk Chocolate Ganache
200g milk chocolate, finely chopped
400ml double cream
200g caster sugar
1 tsp vanilla bean paste
1 tsp flaked sea salt
50g unsalted butter

salted peanut and cocoa nibs, for garnish