facebook-tracking-pixelIRCA | CHOCOLATE GANACHE FOR CUTTING PRALINES (basic recipes)

CHOCOLATE GANACHE FOR CUTTING PRALINES (basic recipes)

Chocolate ganache to make cutting pralines.

Difficulty level

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
Final composition

- 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.

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada