Dark chocolate ganache for moulded pralines

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

When creating a recipe for dark chocolate ganache – especially for piping into moulded pralines and filled chocolate bars – intense chocolate taste is the first thing you're after. At the same time, the ganache should be fluid enough to allow easy piping and filling. This recipe has been fine-tuned to guarantee great taste and the perfect piping texture. The shelf life of this ganache is around 3 months when stored in optimal conditions (16°C /away from light). For great, fluid end results, we recommend using chocolates with standard fluidity indicated with 💧💧💧.

Recipe components

Used Callebaut products

Dark chocolate ganache for moulded pralines

IngredientsPreparation
  • 229g
    35% cream
  • 265g
    sorbitol
  • 50g
    invert sugar
  • 35g
    glucose syrup DE 60
Mix together and heat up to 40°C.
  • 382g
    Ecuador
Melt at 35°C.
  • 38g
    butter oil PF17
Add everything to a Robot-Coupe and emulsify. Mould at a temperature between 30 and 35°C.