Vegan Gingerbread Spiced Ganache
  • Dairy Free/ Vegan
Shelf life:
2 weeks
Conservation:
15-17c
Containing: 1 Component
Demonstration video<span>Vegan Gingerbread Spiced Ganache</span>

Vegan Spiced Gingerbread Ganache

Ingredients: Vegan Spiced Gingerbread Ganache

  • 340 g
    Callebaut NXT dairy free m_k chocolate callets
  • 340 g
    CHM‐Q42‐DFR

Preparation: Vegan Spiced Gingerbread Ganache

Temper the NXT chocolate

Ingredients: Vegan Spiced Gingerbread Ganache

  • 200 g
    Oat Cream
  • 40 g
    invert sugar
  • 50 g
    glucose syrup
  • 5 g
    gingerbread spice

Preparation: Vegan Spiced Gingerbread Ganache

Heat the cream, invert sugar, glucose and spice to 80°C, cover with cling film and leave to infuse for 10 minutes

Ingredients: Vegan Spiced Gingerbread Ganache

  • 30 g
    vegan butter

Preparation: Vegan Spiced Gingerbread Ganache

Cool liquid to 30-35°C then emulsify the cream and chocolate together then the butter

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