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
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.callebaut.com.
Cooking tools:
- Food processor
- Chocolate mold
- Instant-read thermometer
- Kitchen scale
- Saucepan
- Stove
Ingredients
- 287 g35% cream
- 40 gSorbitol
- 69 gInvert sugar
- 69 gGlucose syrup de 60
- 79 gButter oil pf17
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Dark chocolate ganache for moulded pralines
callebaut.com
Sugar free dark chocolate ganache for moulded pralines | Caprimo
barry-callebaut.com
White chocolate ganache for moulded pralines
callebaut.com
Milk chocolate ganache for moulded pralines | Van Houten
barry-callebaut.com
Dark chocolate ganache for enrobing
callebaut.com
Dark chocolate ganache for enrobing
callebaut.com
Dark chocolate ganache for enrobing
callebaut.com
Dark Chocolate Ganache Tart Recipe
foodal.com