Luna
- Level:
-
Difficult
Liquid Ganache
Used products: Liquid Ganache
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150 gCream
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70 gSugar
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60 gGlucose
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22 gCacao barry® or noir™ chocolate ferouge 67% cocoa
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25 gButter
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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125 gCream
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10 gGlucose
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85 gCacao barry® or noir™ chocolate ferouge 67% cocoa
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15 gButter
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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