Milk chocolate ganache for moulded pralines
A milk chocolate ganache should have a perfectly smooth and creamy texture, and should reveal a taste that balances between intense cocoa, creamy and caramelly flavours. With this recipe, you'll also get a perfect texture that allows for easy piping and filling the chocolate shell of your pralines and tablets. 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
Milk chocolate ganache for moulded pralines
ingredients | preparation |
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Mix together and heat up to 40°C. |
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Melt at 35°C. |
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Add everything to a Robot-Coupe and emulsify. Mould at a temperature between 30 and 35°C. |