WHIPPED CHOCOLATE GANACHE (Basic recipes)
Basic recipe for filling and decoration of cakes, single portions, mignon, macarons, cup cakes etc
Difficulty level
Basic recipe for filling and decoration of cakes, single portions, mignon, macarons, cup cakes etc
Ingredients
| liquid cream 35% fat - (1) boiling | g 120 |
| MINUETTO FONDENTE SANTO DOMINGO 75% | g 85 |
| SINFONIA CIOCCOLATO FONDENTE 76% - alternatively | |
| liquid cream 35% fat - (2) | g 200 |
Ingredients
| liquid cream 35% fat - (1) boiling | g 110 |
| MINUETTO FONDENTE ECUADOR 70% | g 90 |
| MINUETTO FONDENTE MADAGASCAR 72% | |
| RENO CONCERTO FONDENTE 72% - alternatively | |
| SINFONIA CIOCCOLATO FONDENTE 68% - alternatively | |
| liquid cream 35% fat - (2) | g 200 |
Ingredients
| liquid cream 35% fat - (1) boiling | g 100 |
| SINFONIA CIOCCOLATO FONDENTE 56% | g 100 |
| RENO CONCERTO FONDENTE 58% - alternatively | |
| RENO CONCERTO FONDENTE 64% - alternatively | |
| liquid cream 35% fat - (2) | g 200 |
Ingredients
| liquid cream 35% fat - (1) boiling | g 85 |
| SINFONIA CIOCCOLATO LATTE 38% | g 115 |
| MINUETTO LATTE SANTO DOMINGO 38% - alternatively | |
| liquid cream 35% fat - (2) | g 200 |
Ingredients
| liquid cream 35% fat - (1) boiling | g 80 |
| RENO CONCERTO LATTE 34% | g 120 |
| RENO CONCERTO LACTEE CARAMEL - alternatively | |
| liquid cream 35% fat - (2) | g 200 |
Ingredients
| liquid cream 35% fat - (1) boiling | g 80 |
| SINFONIA GIANDUIA FONDENTE | g 115 |
| liquid cream 35% fat - (2) | g 200 |
Ingredients
| liquid cream 35% fat - (1) boiling | g 80 |
| RENO CONCERTO GIANDUIA LATTE 27% | g 120 |
| liquid cream 35% fat - (2) | g 200 |
Ingredients
| liquid cream 35% fat - (1) boiling | g 80 |
| SINFONIA CIOCCOLATO BIANCO | g 130 |
| RENO CONCERTO BIANCO 31,50% - alternatively | |
| SINFONIA NOCCIOLATO BIANCO - alternatively | |
| liquid cream 35% fat - (2) | g 200 |
- Form the ganache bringing the cream (1) to the boil and add it to the chocolate drops, mixing with a whisk or with a hand blender.
- Add the cold cream (2) a little bit at a time and continuing to mix.
- Put in the refrigerator for at least 3 hours (ideal overnight).
- Whip with a whisk at medium / low speed until a soft and creamy consistency is obtained.
- Desserts made with this basic recipe must be kept in the refrigerator.
Pastry Chef, Chocolatier and Baker
