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GANACHE CARAMEL ORO WITH SPIRIT

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

Difficulty level

Ingredients

SINFONIA CARAMEL ORO g 260
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.

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada