CLASSIC GANACHE WITH SPIRIT (basic recipes)
Classic ganache with spirit at 35-40°C, ideal for making molded pralines.
Difficulty level
Classic ganache with spirit at 35-40°C, ideal for making molded pralines.
Ingredients
| MINUETTO FONDENTE SANTO DOMINGO 75% | g 110 |
| SINFONIA CIOCCOLATO EXTRA FONDENTE 76% - alternatively | |
| liquid cream 35% fat | g 100 |
| spirit - 35-40° of your choice | g 10 |
Ingredients
| SINFONIA CIOCCOLATO EXTRA FONDENTE 68% | g 130 |
| MINUETTO FONDENTE ECUADOR 70% - alternatively | |
| MINUETTO FONDENTE MADAGASCAR 72% - alternatively | |
| liquid cream 35% fat | g 100 |
| spirit - 35-40° of your choice | g 10 |
Ingredients
| SINFONIA CIOCCOLATO EXTRA FONDENTE 56% | g 170 |
| RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 58% - alternatively | |
| RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 64% - alternatively | |
| liquid cream 35% fat | g 100 |
| spirit - 35-40° of your choice | g 10 |
Ingredients
| MINUETTO LATTE SANTO DOMINGO 38% | g 230 |
| SINFONIA CIOCCOLATO AL LATTE 38% - alternatively | |
| liquid cream 35% fat | g 100 |
| spirit - 35-40° of your choice | g 15 |
Ingredients
| RENO CONCERTO CIOCCOLATO FINISSIMO AL LATTE 34% | g 240 |
| RENO CONCERTO CIOCCOLATO LACTEE CARAMEL - alternatively | |
| liquid cream 35% fat | g 100 |
| spirit - 35-40° of your choice | g 15 |
Ingredients
| SINFONIA CIOCCOLATO GIANDUIA FONDENTE | g 220 |
| liquid cream 35% fat | g 100 |
| spirit - 35-40° of your choice | g 15 |
Ingredients
| RENO CONCERTO CIOCCOLATO GIANDUIA LATTE | g 250 |
| liquid cream 35% fat | g 100 |
| spirit - 35-40° of your choice | g 15 |
Ingredients
| SINFONIA CIOCCOLATO NOCCIOLATO BIANCO | g 260 |
| liquid cream 35% fat | g 100 |
| spirit - 35-40° of your choice | g 15 |
Ingredients
| SINFONIA CIOCCOLATO BIANCO 33% | g 270 |
| RENO CONCERTO CIOCCOLATO BIANCO 31,4% - alternatively | |
| liquid cream 35% fat | g 100 |
| spirit - 35-40° of your choice | g 15 |
-Form the ganache bringing the cream to a boil.
-Add the chocolate mixing with the hand blender.
-Add alcool and continue mixing.
-Wait for the ganache to reach a temperature of 28°C then dress it in the previously prepared praline shell.
-It is recommended to store the pralines at a temperature between 10-15 ° C.
Pastry Chef, Chocolatier and Baker
