Gold Ganache Bon Bons
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Good to go
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High profit
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Quick & easy (production)
Classic Ganache made with Callebaut Gold Chocolate.
- Nivo:
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Srednje tezine
- Makes :
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48
- rok trajanja:
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3 weeks
- Conservation:
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Refrigerator
Caramel Ganache
Sastojci: Caramel Ganache
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120 gcream
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28 gGlucose powder
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25 gdextrose
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5 ginvert sugar
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25 gbutter
Priprema: 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)
Comments