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Home Cooking

Trimoline for chocolate tart?

damiano | Feb 27, 201606:11 AM     5

Hi all, I'm preparing to bake a chocolate tart!

This is my recipe: http://chefsimon.lemonde.fr/gourmets/...

I like that the ganache is simple and I can already tell it will be something I'd like. However it requires the use of 30 grams invert sugar, or trimoline. Apparently it will help in preventing bubbles and making the ganache really smooth. I've seen many other recipes, but either they have too many eggs, or not enough cream.

I've tried finding trimoline in the local shops but to no result. Here is a recipe to make it yourself: http://www.chefeddy.com/2009/11/inver...

So my questions are. Is there a good alternative to invert sugar? If I make it myself, will it be succesful if I only do 1/4th of the recipe? And finally, is there a good alternative I can use for the ganache? Maybe dark sugar, or 1 egg?

Thanks!!

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