Medium
Makes: 48
-
Good to go
-
High profit
-
Quick & easy (production)
Classic Ganache made with Callebaut Gold Chocolate.Classic Ganache made with Callebaut Gold Chocolate.
- Shelf life:
- 3 weeks
- Conservation:
- Refrigerator
Containing: 1 Component
Caramel Ganache
Ingredients: Caramel Ganache
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120 gcream
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28 gGlucose powder
-
25 gdextrose
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5 ginvert sugar
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25 gbutter
Preparation: 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)
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