Sugar free dark chocolate ganache for moulded pralines

When creating a recipe for dark chocolate ganache – especially for piping into moulded pralines and filled chocolate bars – intense chocolate taste is the first thing you're after. At the same time, the ganache should be fluid enough to allow easy piping and filling. This recipe has been fine-tuned to guarantee great taste and the perfect piping texture. 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 standard fluidity indicated with .

Recipe instructions

Quantity
g
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Sugar free dark chocolate ganache for moulded pralines

IngredientsPreparation
  • 302g
    35% cream
  • 70g
    sorbitol
  • 50g
    isomalt
  • 25g
    maltitol

Heat until all ingredients are solved.

Melt the chocolate and add the warm cream. Mix into a ganache.

  • 91g
    butter

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