Gold ganache for moulded pralines

Ingredients: Gold ganache for moulded pralines

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

Preparation: Gold ganache for moulded pralines

Mix together and heat up to 40°C.

Ingredients: Gold ganache for moulded pralines

Preparation: Gold ganache for moulded pralines

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

Ingredients: Gold ganache for moulded pralines

  • 32 g
    anhydrous butter

Preparation: Gold ganache for moulded pralines

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).