|1.||Beryl’s Milk Compound Chocolate||500 g|
|2.||UHT whipping cream||168 g|
|3.||Marie biscuit||As needed|
Break the Marie biscuit into pieces and then coat with Beryl’s Milk Compound Chocolate. Spread it on a parchment paper. Let it set before use.
Bring the UHT cream to boil over the medium heat, pour the boiled cream over the chopped Beryl’s Milk Compound Chocolate and set aside undisturbed for few minutes before stirring to dissolve chocolate fully. Allow the ganache to cool down into a proper temperature (30°C – 34°C) and then fold in the chocolate coated Marie biscuit. Pipe the mixture into salami casing (Plastic Bag).