Put a portion of fresh cream in a pot, when the edges boil off, turn off the fire, pour in chocolate, mix well with a rubber spatula, put aside 40g of ganache for chocolate cream and leave it at room temperature. [Cake making]
100g of fresh cream for chocolate cream is whipped to 60% of ice cream, and 180g of fresh cream for sand is added to sugar and packed at 90%. Apply a 1.5cm sheet, spread the syrup evenly, and apply the cream for sand. 1cm Sheet->Syrup->Sand Cream->1.5cm Sheet->Syrup Apply the remaining sand cream and thinly ice it. Take 100g of fresh cream for chocolate cream at room temperature and mix it with a little ganache when the cold is gone. Put the rest of the ganache in the whipped cream and mix it like a whip. When the mixture is well mixed, adjust the icing concentration with the whip. Raise the chocolate cream for icing and use the spatula to apply all over the top and sides. Pour the remaining ganache over the top to let it flow down naturally.