Dark chocolate ganache for moulded pralines | callebaut.com
When creating a recipe for dark chocolate ganache – especially for piping into moulded pralines and filled chocolate bars – intense chocolate... read more
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.callebaut.com.
Ingredients
- 287 g35% cream
- 40 gSorbitol
- 69 gInvert sugar
- 69 gGlucose syrup de 60
- 79 gButter oil pf17
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