Trying to use as many of our chocolate products as possible for this cake. In the cake itself we used Danta 70% Finca Los Ujuxtes and Danta cocoa powder. In between layers, a ganache of Danta milk chocolate, mixed with glazed nuts and soft caramel. For the frosting we used Danta 60% couverture. Topped with maple-glazed pecans and soft salted caramel.
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