Dark chocolate ganache for moulded pralines
When creating a recipe for dark chocolate ganache – especially for piping into moulded pralines and filled chocolate bars – intense chocolate... read more
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Cooking tools:
- Food processor
- Chocolate mold
- Kitchen scale
- Instant-read thermometer
- Saucepan
- Whisk
- Stove
Ingredients
- 287 g35% cream
- 38 gSorbitol
- 57 gInvert sugar
- 57 gGlucose syrup de 60
- 77 gButter oil pf17
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