Luna
- Level:
-
Difficult
Liquid Ganache
Used products: Liquid Ganache
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5.3 ozCream
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2.5 ozSugar
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2.1 ozGlucose
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0.8 ozCacao barry® or noir™ chocolate ferouge 67% cocoa
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0.9 ozButter
Preparation: Liquid Ganache
Add sugar, glucose and cream to a saucepan. Heat up to 103℃.
Remove pan from heat and add chocolate while stirring.
Let mixture cool down and homogenise with butter at a temperature of 40℃.
Firm Ganache
Used products: Firm Ganache
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4.4 ozCream
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0.4 ozGlucose
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3.0 ozCacao barry® or noir™ chocolate ferouge 67% cocoa
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0.5 ozButter
Preparation: Firm Ganache
Add sugar, glucose and cream to a saucepan. Heat up to 80℃.
Remove pan from heat and add chocolate while stirring.
Let mixture cool down and homogenise with butter at a temperature of 40℃.
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