Dark chocolate ganache for moulded pralines | Van Houten Professional
When creating a recipe for dark chocolate ganache – especially for piping into moulded pralines and filled chocolate bars – intense chocolate... read more
Ingredients
- 302 g 35% cream
- 70 g sorbitol
- 44 g invert sugar
- 7 g glucose syrup DE 60
- 486 g C811NV
- 91 g butter oil PF17
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