Caramelo
- Level:
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Medium
Carma Dark Padera 55% Caramel Ganache
Ingredients: Carma Dark Padera 55% Caramel Ganache
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3.5 ozsugar
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8.6 ozcream
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1.6 ozbutter
Preparation: Carma Dark Padera 55% Caramel Ganache
Add sugar slowly to the saucepan to make a dry caramel. Once you achieve the gold colour, add slowly the cream. Melt the chocolate and create an emulsion with the hot cream. Add the butter at 35°C and mix without adding air. Use at 30°C. Pipe into shells. Leave to crystallise.
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