Cocoa liquor ganache

Created by

  • Philippe Vancayseele - Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center
level 2

The partially sweet taste and soft texture of the pistachio forms an interesting combination with the powerful chocolate taste of cocoa liquor ganache. Both flavours are very present, but succeed each other beautifully.

Recipe components



Crystallise chocolate and mix everything together.

Decorate moulds with dark chocolate using your fingertips. Mould with
milk chocolate. Fill 2 half shells with scraper and leave to cool. Unmould.

Cocoa liquor ganache

  • 250g
    35% cream
  • 50g
    invert sugar
  • 15g
    sorbitol powder
  • 1piece(s)

Mix and boil.

Add and emulsify with Thermomix blender.

  • 35g
    crème de cacao liqueur

Add carefully.

Crystallise ganache and pour into 1-cm-thick frame. Leave to cool and cut out with round cutter.