White chocolate ganache for moulded pralines

A great recipe if you're looking for a delicious white chocolate ganache with a creamy milk taste and a smooth texture that's perfect for piping into chocolate shells, pralines or chocolate tablets. If you like a balanced creamy milk taste, you should try our recipe n° CW2 white chocolate. More into pronounced caramel flavour notes? Go with recipe n° W. Prefer things less sweet, but really intense? Then pick recipe n° Velvet. When stored away from light at a constant temperature of 16°C, this ganache has a 3-month shelf life. We also recommend using chocolates with low to all-round fluidity indicated with 💧💧 or 💧💧💧.


Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

White chocolate ganache for moulded pralines

ingredients preparation
  • 228g
    35% cream
  • 68g
  • 46g
  • 45g
    glucose syrup DE 60
Mix together and heat up to 40°C.
  • 562g
Melt at 35°C.
  • 51g
    butter oil PF28

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

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