Ganache CARMA® Couverture Dark Madagascar 64%
- Level:
-
- Makes:
-
54 pralines
Preparation
Ingredients: Preparation
-
5.3 ozcream
-
0.7 ozsorbitol
-
1.2 ozinvert sugar
-
0.7 ozglucose
-
1.2 ozbutter
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.
Comments