GANACHE CARAMEL ORO WITH SPIRIT
Classic ganache with spirit at 35-40°C, ideal for making molded pralines.
Difficulty level
Classic ganache with spirit at 35-40°C, ideal for making molded pralines.
Ingredients
| SINFONIA CARAMEL ORO | g 260 |
| liquid cream 35% fat | g 100 |
| spirit - 35-40° OF YOUR CHOICE | g 15 |
-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.
Pastry Chef, Chocolatier and Baker
