Cost Breakdown

Critical Success Points

• • Cool the ganache in the refrigerator for at least 4 hours.
• • Use the mixer’s “shortcrust pastry” program to obtain a homogeneous dough.
• • Whisk the ganache until a firm texture.
• • Use a chocolate‑soluble red coloring to avoid lumps.

Safety Warnings

• • Be careful with hot cream and melted chocolate to avoid burns.
• • Use kitchen gloves when handling hot white chocolate.
• • Do not leave the oven unattended while baking.