Lactose free dark chocolate ganache for moulded pralines
When creating a recipe for dark chocolate ganache – especially for piping into moulded pralines and filled chocolate bars – intense chocolate taste is the first thing you're after. At the same time, the ganache should be fluid enough to allow easy piping and filling. This recipe has been fine-tuned to guarantee great taste and the perfect piping texture. The shelf life of this ganache is around 3 months when stored in optimal conditions (16°C /away from light). For great, fluid end results, we recommend using chocolates with thick fluidity indicated with 💧💧.
- Level:
-
Dark chocolate ganache for moulded pralines
Ingredients: Dark chocolate ganache for moulded pralines
-
10.7 oz36% cream lactose free
-
2.5 ozsorbitol
-
1.6 ozinvert sugar
-
0.2 ozglucose
Preparation: Dark chocolate ganache for moulded pralines
Mix together and heat up to 40°C.
Ingredients: Dark chocolate ganache for moulded pralines
Preparation: Dark chocolate ganache for moulded pralines
Melt the chocolate and add the warm cream. Mix into a ganache.
Ingredients: Dark chocolate ganache for moulded pralines
-
3.2 ozlactose free butter
Preparation: Dark chocolate ganache for moulded pralines
Add butter at room temperature. Add everything to a Robot-Coupe and emulsify. Mould at a temperature between 30 and 35°C.
Comments