Lako

The perfect caramel ganache with hero ingredient Callebaut Gold chocolate!

The perfect caramel ganache with hero ingredient Callebaut Gold chocolate!

rok trajanja:: 4 weeks
Conservation:: 15-17°c

Containing: 1 Component

Napišite komentar Sačuvajte

Demonstration video<span>Gold Caramel Ganache</span>

50 g

sugar

Dry caramelise the sugar

100 g

whipping cream

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

35 g

unsalted butter
40 g

glucose

Add the glucose then the butter and mix until all incorperated

3 g

Flaked Sea Salt

Add the salt

120 g

CHK‐R30GOLD‐E4

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

Potrebna vam je podrška sa vašim čokoladnim poslasticama?

Find troubleshooting guides & tutorials
Chat live with an advisor chef and find the right solution to your challenges

Yes, I need support

Comments

Dodaj komentar

Dostavljeno od 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.

Dostavljeno od natasha_eaton@… on Tue, 07/08/2025 - 17:16

hi monica - thank you for your feedback on our recipe. we appreciate you taking the time to let us know.

Dostavljeno od 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

Dostavljeno od natasha_eaton@… on Fri, 03/14/2025 - 11:56

Thank you for letting us know the ingredient was missing - it's 40g of glucose you would need :)

Gold Caramel Ganache