Gold Ganache Bon Bons
Classic Ganache made with Callebaut Gold Chocolate.
- Level:
-
Medium
- Makes:
-
48
- Shelf life:
-
3 weeks
- Conservation:
-
Refrigerator
Caramel Ganache
Ingredients: Caramel Ganache
-
4.2 ozcream
-
1.0 ozGlucose powder
-
0.9 ozdextrose
-
0.2 ozinvert sugar
-
0.9 ozbutter
Preparation: Caramel Ganache
- Heat the cream, then add the sugars and heat it to 40°C.
- Create an emulsion by combining the chocolate, adding the butter last.
- Pipe the mixture at 27°C.
Tools
- Saucepan
- Microwave
- Piping Bag
- Scale
- Spatula(s)
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