Gold ganache for moulded pralines
- Level:
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Easy
Gold ganache for moulded pralines
Ingredients: Gold ganache for moulded pralines
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12.1 ozcream
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0.8 ozsorbitol
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0.8 ozdextrose
Preparation: Gold ganache for moulded pralines
Mix together and heat up to 40°C.
Ingredients: Gold ganache for moulded pralines
Preparation: Gold ganache for moulded pralines
Pour previous mixture onto the chocolate when its temperature is at 30°C. Emulsify.
Ingredients: Gold ganache for moulded pralines
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1.1 ozanhydrous butter
Preparation: Gold ganache for moulded pralines
Add to previous mixture when its temperature is at 28°C and mix in.
Transfer immediately into a piping bag and pipe into chocolate shells (while the temperature of the ganache is around 25 to max 28°C).
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