5 Colours of Ganache
Why have just one colour of ganache...why not try 5 different ones?
- Nivo:
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Lako
- Conservation:
-
15-17°c
Callebaut 811 Dark Chocolate Ganache
Sastojci: Callebaut 811 Dark Chocolate Ganache
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160 gwhipping cream
-
40 gglucose
Priprema: Callebaut 811 Dark Chocolate Ganache
Heat the cream and glucose to boil
Sastojci: Callebaut 811 Dark Chocolate Ganache
-
140 g811‐E4
Priprema: Callebaut 811 Dark Chocolate Ganache
Cool to 80°c then pour over chocolate and mix
Leave to cool to 30-35°c then use
Callebaut 823 Milk Chocolate Ganache
Sastojci: Callebaut 823 Milk Chocolate Ganache
-
160 gwhipping cream
-
40 gglucose
Priprema: Callebaut 823 Milk Chocolate Ganache
Heat the cream and glucose to boil
Sastojci: Callebaut 823 Milk Chocolate Ganache
-
240 g823‐E4
Priprema: Callebaut 823 Milk Chocolate Ganache
Cool to 80°c then pour over chocolate and mix
Leave to cool to 30-35°c then use
Callebaut W2 White Chocolate Ganache
Sastojci: Callebaut W2 White Chocolate Ganache
-
160 gwhipping cream
-
40 gglucose
Priprema: Callebaut W2 White Chocolate Ganache
Heat the cream and glucose to boil
Sastojci: Callebaut W2 White Chocolate Ganache
-
350 gW2‐E4
Priprema: Callebaut W2 White Chocolate Ganache
Cool to 80°c then pour over chocolate and mix
Leave to cool to 30-35°c then use
Callebaut Gold Chocolate Ganache
Sastojci: Callebaut Gold Chocolate Ganache
-
160 gwhipping cream
-
40 gglucose
Priprema: Callebaut Gold Chocolate Ganache
Heat the cream and glucose to boil
Sastojci: Callebaut Gold Chocolate Ganache
-
300 gCHK‐R30GOLD‐E4
Priprema: Callebaut Gold Chocolate Ganache
Cool to 80°c then pour over chocolate and mix
Leave to cool to 30-35°c then use
Callebaut Ruby Chocolate Ganache
Sastojci: Callebaut Ruby Chocolate Ganache
-
160 gwhipping cream
-
40 gglucose
Priprema: Callebaut Ruby Chocolate Ganache
Heat the cream and glucose to boil
Sastojci: Callebaut Ruby Chocolate Ganache
-
200 gCHR‐R35RB1‐E4
Priprema: Callebaut Ruby Chocolate Ganache
Cool to 80°c then pour over chocolate and mix
Leave to cool to 30-35°c then use
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