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| Grinding blanched almonds with icing sugar |
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| Whisking egg whites |
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| Macronage... |
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| Resting to develop skins |
For the Cherry Ripe ganache:
70g cream
70g milk chocolate
80g cherry ripe bars, chopped into small pieces
Heat cream, pour over chocolate, whisk until smooth.
Fold in cherry ripe, allow to cool.
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