Dark chocolate butter ganache
A Belgian classical butter ganache a must for all confectionery counter displays. This recipe yields a texture that’s perfect for piping into moulded pralines.
- Level:
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Medium
Dark chocolate butter ganache
Ingredients: Dark chocolate butter ganache
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300 gCream
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100 gGlucose
Preparation: Dark chocolate butter ganache
Bring to the boil together. Take off the heat.
Ingredients: Dark chocolate butter ganache
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70 gButter
Preparation: Dark chocolate butter ganache
Add and mix in.
Ingredients: Dark chocolate butter ganache
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50 gInvert sugar
Preparation: Dark chocolate butter ganache
Add. Leave the mixture to cool down to 35°C.
Ingredients: Dark chocolate butter ganache
Preparation: Dark chocolate butter ganache
Pour the mixture over the chocolate and mix well. Pipe into moulded praline shells, leave to harden and close.
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