Dark chocolate butter ganache
level 2
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.
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Recipe components
Callebaut® ingredients
Dark chocolate butter ganache
| Ingredients | Preparation |
|---|---|
| Bring to the boil together. Take off the heat. |
| Add and mix in. |
| Add. Leave the mixture to cool down to 35°C. |
Pour the mixture over the chocolate and mix well. Pipe into moulded praline shells, leave to harden and close. |
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