CLASSIC GANACHE WITH SPIRIT (basic recipes)

Classic ganache with spirit at 35-40°C, ideal for making molded pralines.

Difficulty level

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Ingredients

MINUETTO FONDENTE SANTO DOMINGO 75%	g 110
SINFONIA CIOCCOLATO FONDENTE 76% - alternatively
liquid cream 35% fat	g 100
spirit - 35-40° of your choice	g 10

Ingredients

SINFONIA CIOCCOLATO FONDENTE 68%	g 130
MINUETTO FONDENTE ECUADOR 70% - alternatively
MINUETTO FONDENTE MADAGASCAR 72% - alternatively
liquid cream 35% fat	g 100
spirit - 35-40° of your choice	g 10

Ingredients

SINFONIA CIOCCOLATO FONDENTE 56%	g 170
RENO CONCERTO FONDENTE 58% - alternatively
RENO CONCERTO FONDENTE 64% - alternatively
liquid cream 35% fat	g 100
spirit - 35-40° of your choice	g 10

Ingredients

MINUETTO LATTE SANTO DOMINGO 38%	g 230
SINFONIA CIOCCOLATO LATTE 38% - alternatively
liquid cream 35% fat	g 100
spirit - 35-40° of your choice	g 15

Ingredients

RENO CONCERTO LATTE 34%	g 240
RENO CONCERTO LACTEE CARAMEL - alternatively
liquid cream 35% fat	g 100
spirit - 35-40° of your choice	g 15

Ingredients

SINFONIA GIANDUIA FONDENTE	g 220
liquid cream 35% fat	g 100
spirit - 35-40° of your choice	g 15

Ingredients

RENO CONCERTO GIANDUIA LATTE 27%	g 250
liquid cream 35% fat	g 100
spirit - 35-40° of your choice	g 15

Ingredients

SINFONIA NOCCIOLATO BIANCO	g 260
liquid cream 35% fat	g 100
spirit - 35-40° of your choice	g 15

Ingredients

SINFONIA CIOCCOLATO BIANCO	g 270
RENO CONCERTO BIANCO 31,50% - alternatively
liquid cream 35% fat	g 100
spirit - 35-40° of your choice	g 15

Final composition

-Form the ganache bringing the cream to a boil.
-Add the chocolate mixing with the hand blender.
-Add alcool and continue mixing.
-Wait for the ganache to reach a temperature of 28°C then dress it in the previously prepared praline shell.
-It is recommended to store the pralines at a temperature between 10-15 ° C.