Marc de champagne

Created by

  • Philippe Vancayseele - Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center
level 2

Making homemade pralines was never easier than with this ready-to-use ganache. Simply soften it before piping the crème into chocolate shells. Crème à la Carte contains white chocolate, cream and a dash of liqueur or alcohol. It brings out more powerful flavours and is extends the shelf life of your pralines.

Recipe components

Marc de champagne

  • 200g

Slightly heat if needed to soften the texture.

Pipe into the moulded praline shells, leave to cool and then close.