Gold ganache for moulded pralines
- Level:
-
Easy
Gold ganache for moulded pralines
Ingredients: Gold ganache for moulded pralines
-
344 gCream
-
22 gSorbitol
-
22 gDextrose
Preparation: Gold ganache for moulded pralines
Mix together and heat up to 40°C.
Ingredients: Gold ganache for moulded pralines
Preparation: Gold ganache for moulded pralines
Pour previous mixture onto the chocolate when its temperature is at 30°C. Emulsify.
Ingredients: Gold ganache for moulded pralines
-
32 gAnhydrous butter
Preparation: Gold ganache for moulded pralines
Add to previous mixture when its temperature is at 28°C and mix in.
Transfer immediately into a piping bag and pipe into chocolate shells (while the temperature of the ganache is around 25 to max 28°C).
Comments