Ganache-Filled Chocolates - Illustrated recipe
Before starting this Ganache-Filled Chocolates recipe, make sure you have organised all the necessary ingredients for the ganache. In a large saucepan, place th
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.meilleurduchef.com.
Cooking tools:
- Saucepan
- Spatula
- Frame
- Leveling scraper
- Guitar cutter
- Chef's knife
- Stainless steel tray
- Chocolate dipping fork
- Mixing bowl
- Acetate sheet
- Chocolate transfer sheet
- Double boiler
- Laser thermometer
- Stackable frame set
- Whisk
- Measuring cup
- Stove
- Refrigerator
- Cutting board
- Parchment paper
Ingredients
- 625g dark couverture chocolate
- 125g milk couverture chocolate
- 250g whipping cream (30% fat)
- 125g milk
- 110g unsalted butter
- 110g invert sugar
- 20g sorbitol powder
- 300g Tanzanie dark couverture chocolate (75%), or any dark couverture chocolate
- 3g Mycryo cocoa butter (i.e. 1% of the total weight of chocolate used)
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