- Slice tempeh into thin layers and roast until crunchy - Blend some of the roasted tempeh into a powder using a food processor, and chop the others into small pieces for a different texture - Melt the chocolate, then add melted glucose and oil and mix well - Add the salt, roasted tempeh powder and roasted tempeh pieces, mix well - Pour the ganache into the frame and let it set. Do not keep it in the fridge, otherwise it cannot be cut smoothly - Cut using a guitar cutter into 2 x 2 cm pieces
- Cut a sheet of plastic into 2 x 5 cm - Brush the plastic with tempered green cocoa butter coloring and let it set - Brush with gold powder dust, then spread tempered Embassy Zen White Chocolate 33% and directly cover the tempeh ganache - Put in the fridge for about 10 minutes, then take out the plastic
