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 💧💧💧.


Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Ganache for moulded pralines

ingredients preparation
  • 290g
    35% cream
  • 39g
  • 58g
    invert sugar
  • 53g
    glucose syrup DE 60

Mix together and heat up to 40°C.

  • 483g

Melt at 35°C.

  • 77g
    butter oil PF17

Add everything to a Robot-Coupe and emulsify. Mould at a temperature between 30 and 35°C.

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