Gold ganache for moulded pralines

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Recipe information

Quantity
g
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Gold ganache for moulded pralines

IngredientsPreparation
  • 344g
    cream
  • 22g
    sorbitol
  • 22g
    dextrose

Mix together and heat up to 40°C.

Pour previous mixture onto the chocolate when its temperature is at 30°C. Emulsify.

  • 32g
    anhydrous butter

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).