White chocolate ganache for moulded pralines

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

A great recipe if you're looking for a delicious white chocolate ganache with a creamy milk taste and a smooth texture that's perfect for piping into chocolate shells, pralines or chocolate tablets. If you like a balanced creamy milk taste, you should try our recipe n° W2 white chocolate. More into pronounced caramel flavour notes? Go with recipe n° WNV. Prefer things less sweet, but really intense? Then pick recipe n° Velvet. When stored away from light at a constant temperature of 16°C, this ganache has a 3-month shelf life. We also recommend using standard fluidity to obtain the perfect texture. Just look for the 💧💧💧 symbol on the packaging.

Recipe information

Quantity
g
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White chocolate ganache for moulded pralines

IngredientsPreparation
  • 216g
    35% cream
  • 68g
    sorbitol
  • 45g
    dextrose
  • 45g
    glucose syrup DE 60
Mix together and heat up to 40°C.
Melt at 35°C.
  • 114g
    butter oil PF28
Add everything to a Robot-Coupe and emulsify. Mould at a temperature between 30 and 35°C.