CHOCOLATE GANACHE FOR CUTTING PRALINES (basic recipes)
Chocolate ganache to make cutting pralines.
Difficulty level
Chocolate ganache to make cutting pralines.
Ingredients
| MINUETTO FONDENTE SANTO DOMINGO 75% | g 300 |
| SINFONIA CIOCCOLATO FONDENTE 76% - alternatively | |
| liquid cream 35% fat | g 200 |
| honey | g 35 |
| ZUCCHERO INVERTITO - alternatively | |
| unsalted butter | g 60 |
Ingredients
| SINFONIA CIOCCOLATO FONDENTE 68% | g 300 |
| MINUETTO FONDENTE ECUADOR 70% - alternatively | |
| MINUETTO FONDENTE MADAGASCAR 72% - alternatively | |
| liquid cream 35% fat | g 180 |
| honey | g 35 |
| ZUCCHERO INVERTITO - alternatively | |
| unsalted butter | g 60 |
Ingredients
| SINFONIA CIOCCOLATO FONDENTE 56% | g 300 |
| RENO CONCERTO FONDENTE 58% - alternatively | |
| RENO CONCERTO FONDENTE 64% - alternatively | |
| liquid cream 35% fat | g 140 |
| honey | g 35 |
| ZUCCHERO INVERTITO - alternatively | |
| unsalted butter | g 60 |
Ingredients
| RENO CONCERTO LATTE 34% | g 300 |
| SINFONIA CIOCCOLATO LATTE 38% - alternatively | |
| MINUETTO LATTE SANTO DOMINGO 38% - alternatively | |
| RENO CONCERTO LACTEE CARAMEL - alternatively | |
| liquid cream 35% fat | g 120 |
| honey | g 35 |
| ZUCCHERO INVERTITO - alternatively | |
| unsalted butter | g 60 |
Ingredients
| SINFONIA GIANDUIA FONDENTE | g 300 |
| liquid cream 35% fat | g 130 |
| honey | g 35 |
| ZUCCHERO INVERTITO - alternatively | |
| unsalted butter | g 60 |
Ingredients
| RENO CONCERTO GIANDUIA LATTE 27% | g 300 |
| liquid cream 35% fat | g 120 |
| honey | g 35 |
| ZUCCHERO INVERTITO - alternatively | g |
| unsalted butter | g 60 |
Ingredients
| SINFONIA NOCCIOLATO BIANCO | g 300 |
| RENO CONCERTO BIANCO 31,50% - alternatively | |
| SINFONIA CIOCCOLATO BIANCO - alternatively | |
| liquid cream 35% fat | g 100 |
| honey | g 25 |
| ZUCCHERO INVERTITO - alternatively | |
| unsalted butter | g 60 |
- Melt the chocolate at 40°C.
- Boil the cream with honey or ZUCCHERO INVERTITO and add them little by little into the chocolate, mixing with a hand blender.
- When the ganache reaches a temperature of 35-40°C, add the butter and mix until you get a perfect emulsion.
- Pour directly into the special ganache box on a baking tin with baking paper and let it crystallize for at least 12 hours at a temperature of 10-15 ° C.
- Mold and chablon the two surfaces with non-tempered chocolate.
- Print with a pastry cutter or cut with the appropriate "guitar cutter" of the desired shape and cover with tempered chocolate.
Pastry Chef, Chocolatier and Baker
