Gold Ganache Bon Bons

Gold Ganache Bon Bons

  • Good to go
  • High profit
  • Quick & easy (production)
Classic Ganache made with Callebaut Gold Chocolate.
Level:
Medium
Makes:
48
Shelf life:
3 weeks
Conservation:
Refrigerator

Caramel Ganache

Ingredients

  • 190 g
    CHK-R30GOLD
  • 120 g
    cream
  • 28 g
    Glucose powder
  • 25 g
    dextrose
  • 5 g
    invert sugar
  • 25 g
    butter

Preparation

  1. Heat the cream, then add the sugars and heat it to 40°C.
  2. Create an emulsion by combining the chocolate, adding the butter last.
  3. Pipe the mixture at 27°C.

Tools

  • Saucepan
  • Microwave
  • Piping Bag
  • Scale
  • Spatula(s)

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