Milk chocolate ganache for moulded pralines

A milk chocolate ganache should have a perfectly smooth and creamy texture, and should reveal a taste that balances between intense cocoa, creamy and caramelly flavours. With this recipe, you'll also get a perfect texture that allows for easy piping and filling the chocolate shell of your pralines and tablets. 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 low to all-round fluidity indicated with 💧💧 or 💧💧💧.
Level:

Milk chocolate ganache for moulded pralines

Ingredients: Milk chocolate ganache for moulded pralines

  • 292 g
    35% cream
  • 41 g
    sorbitol
  • 41 g
    invert sugar
  • 63 g
    glucose syrup DE 60

Preparation: Milk chocolate ganache for moulded pralines

Mix together and heat up to 40°C.

Ingredients: Milk chocolate ganache for moulded pralines

Preparation: Milk chocolate ganache for moulded pralines

Melt at 35°C.

Ingredients: Milk chocolate ganache for moulded pralines

  • 41 g
    butter oil PF17

Preparation: Milk chocolate ganache for moulded pralines

Add everything to a Robot-Coupe and emulsify. Mould at a temperature between 30 and 35°C.