Gold Caramel Ganache

Gold Caramel Ganache
Easy
The perfect caramel ganache with hero ingredient Callebaut Gold chocolate!
The perfect caramel ganache with hero ingredient Callebaut Gold chocolate!
Shelf life:
4 weeks
Conservation:
15-17°c
Containing: 1 Component
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Demonstration video<span>Gold Caramel Ganache</span>

Gold Caramel Ganache Recipe

Ingredients

  • 50 g
    sugar

Preparation

Dry caramelise the sugar

Ingredients

  • 100 g
    whipping cream

Preparation

Warm the cream to just below the boil and add to the sugar a little at a time keeping on a low heat

Ingredients

  • 35 g
    unsalted butter
  • 40 g
    glucose

Preparation

Add the glucose then the butter and mix until all incorperated

Ingredients

  • 3 g
    Flaked Sea Salt

Preparation

Add the salt

Ingredients

  • 120 g
    CHK‐R30GOLD‐E4

Preparation

Cool to 80c then add to the chocolate and mix

Cool to 30-35c then pipe into pre-crystalized mould

Top with cocoa nibs

Leave to set then finish with the backing of the mould

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Comments

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Submitted by Monica Poole on Sun, 07/06/2025 - 13:30

Sorry to say….A poorly written recipe.

Caramelised…. Caramelise
Warm cream… Warm cream to just below boiling.

Submitted by Nilu Sapugoda 2 on Sun, 03/09/2025 - 14:27

This recipe says add glucose, but the amount of the glucose is not in the recipe.
How much glucose needs to be added