At the request of my grandson, there was the chocolate in its preparation. sweetbreads Al orange flavor, we apply three cuts, cutting the middle I placed a plate of frosting to which I added a cup of toasted almonds and then processed before baking. This plate of almond meringue with the "waterproof " dulce de leche respostero to moisture syrup not affect, to paste it into the sweetbreads.
In the upper and lower cuts put in a chocolate ganache and chocolate sprinkles black.
chocolate ganache ( serves to fill and also to cover )
1 / 2 kg of black chocolate
1 / 2 kg
cream Boil the cream and remove from heat
It Add the chopped chocolate and stir occasionally until completely melted.
Allow to cool. Take it to the fridge for a while-Beat with mixer until very thick consistency ( careful not to cut)
The cobetura chocolate ganache is
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