Milk chocolate ganache for moulded pralines | Van Houten
A milk chocolate ganache should have a perfectly smooth and creamy texture, and should reveal a taste that balances between intense cocoa... read more
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Cooking tools:
- Food processor
- Chocolate mold
- Saucepan
- Whisk
- Instant-read thermometer
- Stove
- Mixing bowl
- Spatula
Ingredients
- 300 g 35% cream
- 60 g sorbitol
- 40 g invert sugar
- 40 g glucose syrup DE 60
- 500 g 826NV
- 60 g butter oil PF17
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