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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

Ingredients

SINFONIA CARAMEL ORO g 200
FRUTTIDOR ALBICOCCA - FOR EXAMPLE g 200
water g 80
Final composition

- 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.

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada