FRUIT GANACHE (basic recipes)
Difficulty level
Ingredients
| SINFONIA CIOCCOLATO BIANCO 33% | g 200 |
| RENO CONCERTO CIOCCOLATO BIANCO 31,4% - alternatively | |
| FRUTTIDOR ALBICOCCA - for example | g 200 |
| water | g 80 |
- Heat the water to about 40°C.
- Add FRUTTIDOR and mix using a hand blender.
- Melt the chocolate at 40°C, then add it to the FRUTTIDOR and water mixture.
- Cover with cling film and leave to rest for at least 4 hours in the refrigerator.
N.B. This type of ganache is ideal for filling sweets to be stored at a positive temperature of +5°C such as: cakes, single portions, mignon, macarons, etc.
Pastry Chef, Chocolatier and Baker
"Instead of FRUTTIDOR ALBICOCCA it is possible to use any other product of the FRUTTIDOR range.
"
