FRUIT GANACHE WITH CARAMEL ORO
This type of ganache is ideal for filling sweets to be stored at a positive temperature of +5°C such as: cakes, single portions, mignon, macarons, etc.
Difficulty level
This type of ganache is ideal for filling sweets to be stored at a positive temperature of +5°C such as: cakes, single portions, mignon, macarons, etc.
Ingredients
| SINFONIA CARAMEL ORO | g 200 |
| FRUTTIDOR ALBICOCCA - FOR EXAMPLE | g 200 |
| water | g 80 |
- Heat the water to about 40°C.
- Add FRUTTIDOR and mix using a hand blender.
- Melt the chocolate at 40°C, then add it to the FRUTTIDOR and water mixture.
- Cover with cling film and leave to rest for at least 4 hours in the refrigerator.
Pastry Chef, Chocolatier and Baker
