CARAMEL ORO CHOCOLATE GANACHE FOR CUTTING PRALINES
Chocolate ganache to make cutting pralines.
Difficulty level
Chocolate ganache to make cutting pralines.
Ingredients
| SINFONIA CIOCCOLATO CARAMEL ORO | g 300 |
| liquid cream 35% fat | g 100 |
| honey | g 25 |
| ZUCCHERO INVERTITO - ALTERNATIVELY | |
| unsalted butter 82% fat | g 60 |
| salt | g 8 |
- Melt the chocolate at 40°C.
- Boil the cream with honey or ZUCCHERO INVERTITO and add them little by little into the chocolate, mixing with a hand blender.
- When the ganache reaches a temperature of 35-40°C, add the butter and mix until you get a perfect emulsion.
- Pour directly into the special ganache box on a baking tin with baking paper and let it crystallize for at least 12 hours at a temperature of 10-15 ° C.
- Mold and chablon the two surfaces with non-tempered chocolate.
- Print with a pastry cutter or cut with the appropriate "guitar cutter" of the desired shape and cover with tempered chocolate.
Pastry Chef, Chocolatier and Baker
