Gold ganache for moulded pralines
Recipe
Gold ganache for moulded pralines
| ingredients | preparation |
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Mix together and heat up to 40°C. |
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Pour previous mixture onto the chocolate when its temperature is at 30°C. Emulsify. |
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Add to previous mixture when its temperature is at 28°C and mix in. |
Transfer immediately into a piping bag and pipe into chocolate shells (while the temperature of the ganache is around 25 to max 28°C). |
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