Caramelo

Level:
Medium

Carma Dark Padera 55% Caramel Ganache

Ingredients: Carma Dark Padera 55% Caramel Ganache

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.