Dark chocolate butter ganache
- Level:
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Medium
A Belgian classical butter ganache a must for all confectionery counter displays. This recipe yields a texture that’s perfect for piping into moulded pralines.
Dark chocolate butter ganache
Used products: Dark chocolate butter ganache
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10.6 ozcream
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3.5 ozglucose
Preparation: Dark chocolate butter ganache
Bring to the boil together. Take off the heat.
Used products: Dark chocolate butter ganache
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2.5 ozbutter
Preparation: Dark chocolate butter ganache
Add and mix in.
Used products: Dark chocolate butter ganache
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1.8 ozinvert sugar
Preparation: Dark chocolate butter ganache
Add. Leave the mixture to cool down to 35°C.
Used products: Dark chocolate butter ganache
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1.8 lbCHD-R731EQU
Preparation: Dark chocolate butter ganache
Pour the mixture over the chocolate and mix well. Pipe into moulded praline shells, leave to harden and close.
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