* dark and white glazing ganache
* grill rack
* low receiving bowl
* deepfrozen pastry
* small palette knife

Step 1

Place the grill rack over the receiving bowl.

Step 2

Place the deepfrozen pastry on the grill rack.

Step 3

Warm the two ganaches to 35 to 40°C.

Step 4

Pour the dark ganache over the pastry first. Begin in the middle and go to the edges until the whole upper surface is covered and the ganache flows down below.

Step 4 Step 4
Step 5

Immediately pour a small quantity of white ganache - in a line from one side of the pastry to the other - in a very fine strand on top of the dark ganache.

Step 5 Step 5
Step 6

In one smooth movement, scoop away the excess ganache with the small palette knife. Repeat this movement once if necessary.

Step 6 Step 6
Step 7

Through this smooth scooping, you create subtle marbling effects in the ganache. Finish off with some tasteful chocolate decoration.

Step 7
How do you make a dark, milk or white glazing ganache?

* 4 blades of gelatine
* 2.5 dl milk
* 100 g glucose

Choose from:
Dark ganache
300g dark chocolate Callebaut 811NV Callets and 300g dark coating S12-HP35 

Milk ganache 
300 g milk chocolate Callebaut 823NV Callets and 300 g milk coating S04-HP35 

White ganache
300g white chocolate Callebaut CW2NV Callets and 300g white coating S00-HP31-W 

Soften the gelatine in cold water.
Bring the milk to the boil with the glucose and remove from the heat.
Add the softened gelatine.
Pour on the Callets and coating pieces.
Let them melt in the mixture.
Mix well with the spatula to remove any airbubbles (don't beat the mixture!) or mix, avoiding creating air bubbles. (Ensure the mixerhead is totally submerged in the liquid mixture and avoid making any up or down movements).
Allow to cool to 35 to 40°C or place in the refrigerator. Before use bring back to a temperature of 35 to 40°C.

Which Callebaut products are best suited to making glazing ganache?
You can make a delicious and easily worked up ganache best by using a mixture of chocolate and coating. This results in a perfect ganache layer with the right viscosity, taste and sheen. For the chocolate you are best to use the base viscosities ().


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