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Dark chocolate ganache for moulded pralines

When creating a recipe for dark chocolate ganache – especially for piping into moulded pralines and filled chocolate bars – intense chocolate taste is the first thing you're after. At the same time, the ganache should be fluid enough to allow easy piping and filling. This recipe has been fine-tuned to guarantee great taste and the perfect piping texture. The shelf life of this ganache is around 3 months when stored in optimal conditions (16°C /away from light). For great, fluid end results, we recommend using chocolates with low to all-round fluidity indicated with 💧💧 or 💧💧💧.

Recipe

Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -
  1. Dark chocolate ganache for moulded pralines

Dark chocolate ganache for moulded pralines

ingredients preparation
  • 283g
    35% cream
  • 43g
    sorbitol
  • 75g
    invert sugar
  • 64g
    glucose syrup DE 60
Mix together and heat up to 40°C.
  • 428g
    80-20-44NV
Melt at 35°C.
  • 107g
    butter oil PF17
Add everything to a Robot-Coupe and emulsify. Mould at a temperature between 30 and 35°C.

Discover more recipes

Dark chocolate ganache for moulded pralines

Dark chocolate ganache for moulded pralines

Dark chocolate ganache for moulded pralines

Dark chocolate ganache for moulded pralines

Dark chocolate ganache for moulded pralines

Dark chocolate ganache for moulded pralines

Dark chocolate ganache for moulded pralines

Dark chocolate ganache for moulded pralines

Dark chocolate ganache for moulded pralines

Dark chocolate ganache for moulded pralines

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