Almond Ganache

For the Almond Ganache:

Ingredients Preparation
  • 125g
  • 30g
  • 300g
    Callebaut® Finest Belgian Milk Chocolate Recipe N° 823 (823-E4-U71)
  • 10g
  • 40g
    amaretto liqueur
  • 65g
    Almond Butter - Natural Roasted - Six 6.5# cans
  1. Combine the cream and sugar and heat to 104°F.
  2. Heat the chocolate to 95°F.
  3. Add in the paste to the chocolate.
  4. Add the Amaretto to the chocolate paste mixture.
  5. Emulsify the almond ganache in a robot coupe.

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