The world of Tzu Chi December 2020(Vol.129)

57 ecipe Recipe and photograph by Melinda Soon Chocolate Ganache Preparation: 1. Mix evenly cocoa butter, rice malt syrup and soy milk. 2. Add in cocoa powder, combine evenly. 3. Pour into cling wrap lined 5-inch square cake tin. 4. Keep chilled for 2 to 3 hours or until chocolate ganache is hardened. 5. Remove ganache from chiller, cut into small squares, sprinkle with cocoa powder and serve. Ingredients: Cocoa butter ................ 120 g (melted) Rice malt syrup ...................... 100 g Unsweetened soy milk ........... 100 g Cocoa powder ................ 50 g (sifted)