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 💧💧💧.
Milk chocolate ganache for enrobed pralines
||Mix together and heat up to 40°C.|
||Add everything to a Robot-Coupe and emulsify. Mould at a temperature between 30 and 35°C.|