Menu

Caipirinha Ganache Recipe for 125 pieces (= 5 double moulds) (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre, Belgium)

New

Ganache

Ingredients Preparation
305 g whipping cream (35%)
72 g Cachaça
41 g CAPFRUIT lime puree
46 g dextrose
46 g DE60 glucose
Heat the ingredients to 40°C.
Blend in a food processor.
610 g Callebaut® dark chocolate 811NV Melt the couverture to 35°C.
81 g PF17 butteroil
Prepare Star truffle moulds by speckling them with white cocoa butter.
Then apply a mist of green cocoa butter to the moulds.
Fill the mould with Callebaut® 811NV dark chocolate.
After the chocolate has hardened, trim with ganache.

We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info