Sugar free dark chocolate ganache for moulded pralines | Caprimo
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
- Instant-read thermometer
- Saucepan
- Stove
- Mixing bowl
- Spatula
Ingredients
- 302 g 35% cream
- 70 g sorbitol
- 50 g isomalt
- 25 g maltitol
- 486 g MALCHOC-D
- 91 g butter
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