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 💧💧💧.
Level:
Easy

Sugar free dark chocolate ganache for moulded pralines

Ingredients: Sugar free dark chocolate ganache for moulded pralines

  • 10.7 oz
    35% cream
  • 2.5 oz
    sorbitol
  • 1.8 oz
    isomalt
  • 0.9 oz
    maltitol

Preparation: Sugar free dark chocolate ganache for moulded pralines

Heat until all ingredients are solved.

Ingredients: Sugar free dark chocolate ganache for moulded pralines

Preparation: Sugar free dark chocolate ganache for moulded pralines

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

Ingredients: Sugar free dark chocolate ganache for moulded pralines

  • 3.2 oz
    butter

Preparation: Sugar free dark chocolate ganache for moulded pralines

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