Milk chocolate ganache for moulded pralines
A milk chocolate ganache should have a perfectly smooth and creamy texture, and should reveal a taste that balances between intense cocoa, creamy and caramelly flavours. With this recipe, you'll also get a perfect texture that allows for easy piping and filling the chocolate shell of your pralines and tablets. 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 low to all-round fluidity indicated with 💧💧 or 💧💧💧.
- Level:
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Easy
Milk chocolate ganache for moulded pralines
Ingredients: Milk chocolate ganache for moulded pralines
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10.6 oz35% cream
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2.1 ozsorbitol
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1.4 ozinvert sugar
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1.4 ozglucose syrup DE 60
Preparation: Milk chocolate ganache for moulded pralines
Mix together and heat up to 40°C.
Ingredients: Milk chocolate ganache for moulded pralines
Preparation: Milk chocolate ganache for moulded pralines
Melt at 35°C.
Ingredients: Milk chocolate ganache for moulded pralines
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2.1 ozbutter oil PF17
Preparation: Milk chocolate ganache for moulded pralines
Add everything to a Robot-Coupe and emulsify. Mould at a temperature between 30 and 35°C.
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