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French Macaron with Jolanta – Ginger-lemon-pineapple GANACHE



150 g chocolate

100 g fruit puree

40 g cocoa butter

1 tbsp glucose

2 g gelatin




  • Melt the chocolate over the water bath.
  • Put the jelly in the water.
  • Warm it up the fruit puree and cocoa butter
  • Add the prepared jelly.
  • Blend everything and put into the fridge.



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