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Dark chocolate butter ganache

Dark chocolate butter ganache

A Belgian classical butter ganache a must for all confectionery counter displays. This recipe yields a texture that’s perfect for piping into moulded pralines.
Level:
Medium

Dark chocolate butter ganache

Ingredients

  • 10.6 oz
    cream
  • 3.5 oz
    glucose

Preparation

Bring to the boil together. Take off the heat.

Ingredients

  • 2.5 oz
    butter

Preparation

Add and mix in.

Ingredients

  • 1.8 oz
    invert sugar

Preparation

Add. Leave the mixture to cool down to 35°C.

Ingredients

Preparation

Pour the mixture over the chocolate and mix well. Pipe into moulded praline shells, leave to harden and close.

Featured Ingredients

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