Ganache CARMA® Couverture Dark Madagascar 64%
- Level:
-
- Makes:
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54 pralines
Preparation
Ingredients: Preparation
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150 gcream
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20 gsorbitol
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33 ginvert sugar
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20 gglucose
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33 gbutter
Preparation: Preparation
Bring the cream, both types of sugar and the butter to the boil, and leave to cool to 80°C. Pour the liquid over the couverture, and blend. The ganache can be put into the moulds at a temperature of 30°C. Leave to set overnight, then seal the pralines.
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