Ingredients
- 375 gr. ION couverture white chocolate
- 100 gr. cow’s butter
- 400 ml sweetened condensed milk
- 50 gr. dried cranberries
- 200 gr. boiled chestnuts
- 300 gr. praline wafers
Method
In a bain-marie, combine the butter with the couverture white chocolate and mix
well using a spatula until a homogeneous mixture is formed.
Immediately after, add the sweetened condensed milk and stir until our ganache is
homogenized.
Next, remove from the bain-marie and add the cranberries and chestnuts along with
the praline wafers, which have been previously broken into pieces, mix well.
Finally, pour our mixture into a long cake pan, which has been previously lined with
food wrap.
Place it in the refrigerator until it sets and solidifies.
