Dark chocolate ganache for moulded pralines | Satro Quality Drinks
When creating a recipe for dark chocolate ganache – especially for piping into moulded pralines and filled chocolate bars – intense chocolate... read more
Ingredients
- 287 g 35% cream
- 40 g sorbitol
- 69 g invert sugar
- 69 g glucose syrup DE 60
- 456 g 60-40-38NV
- 79 g butter oil PF17
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