5 Colours of Ganache
Why have just one colour of ganache...why not try 5 different ones?
Why have just one colour of ganache...why not try 5 different ones?
Conservation:
15-17°c
Containing: 5 Components
Demonstration video<span>5 Colours of Ganache</span>

Callebaut 811 Dark Chocolate Ganache

Ingredients: Callebaut 811 Dark Chocolate Ganache

  • 160 g
    whipping cream
  • 40 g
    glucose

Preparation: Callebaut 811 Dark Chocolate Ganache

Heat the cream and glucose to boil

Ingredients: Callebaut 811 Dark Chocolate Ganache

  • 140 g
    811‐E4

Preparation: 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

Ingredients: Callebaut 823 Milk Chocolate Ganache

  • 160 g
    whipping cream
  • 40 g
    glucose

Preparation: Callebaut 823 Milk Chocolate Ganache

Heat the cream and glucose to boil

Ingredients: Callebaut 823 Milk Chocolate Ganache

  • 240 g
    823‐E4

Preparation: 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

Ingredients: Callebaut W2 White Chocolate Ganache

  • 160 g
    whipping cream
  • 40 g
    glucose

Preparation: Callebaut W2 White Chocolate Ganache

Heat the cream and glucose to boil

Ingredients: Callebaut W2 White Chocolate Ganache

  • 350 g
    W2‐E4

Preparation: 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

Ingredients: Callebaut Gold Chocolate Ganache

  • 160 g
    whipping cream
  • 40 g
    glucose

Preparation: Callebaut Gold Chocolate Ganache

Heat the cream and glucose to boil

Ingredients: Callebaut Gold Chocolate Ganache

  • 300 g
    CHK‐R30GOLD‐E4

Preparation: 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

Ingredients: Callebaut Ruby Chocolate Ganache

  • 160 g
    whipping cream
  • 40 g
    glucose

Preparation: Callebaut Ruby Chocolate Ganache

Heat the cream and glucose to boil

Ingredients: Callebaut Ruby Chocolate Ganache

  • 200 g
    CHR‐R35RB1‐E4

Preparation: 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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