Milk chocolate ganache for moulded pralines

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

A milk chocolate ganache should have a perfectly smooth and creamy texture, and should reveal a taste that balances between intense cocoa, creamy and caramelly flavours. With this recipe, you'll also get a perfect texture that allows for easy piping and filling the chocolate shell of your pralines and tablets. 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 components

Used Callebaut products

Milk chocolate ganache for moulded pralines

IngredientsPreparation
  • 292g
    35% cream
  • 41g
    sorbitol
  • 41g
    invert sugar
  • 63g
    glucose syrup DE 60
Mix together and heat up to 40°C.
  • 521g
    Arriba
Melt at 35°C.
  • 41g
    butter oil PF17
Add everything to a Robot-Coupe and emulsify. Mould at a temperature between 30 and 35°C.