Ganache CARMA® Couverture White Nuit Blanche 37%

Recipe

Preparation

Ingredients Preparation
  • 115g
    cream
  • 15g
    sorbitol
  • 25g
    invert sugar
  • 20g
    glucose
  • 20g
    butter

Bring the cream, both types of sugar and the butter to the boil and cool to 80°C.  Pour the liquid over the couverture and blend. The ganache can be poured into the moulds at a temperature of 30°C. Leave to set overnight and then seal the pralines.

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