Dark chocolate butter ganache

Created by

  • Jean-Pierre Wybauw - Chef and chocolate consultant Belgium
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.

Recipe components

Dark chocolate butter ganache

  • 300g
  • 100g

Bring to the boil together. Take off the heat.

  • 70g

Add and mix in.

  • 50g
    invert sugar

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.