Ganache CARMA® Couverture Dark Madagascar 64%

Ganache CARMA® Couverture Dark Madagascar 64%

Level:
Makes:
54 pralines

Preparation

Ingredients: Preparation

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.