SOFT GANACHE WITH WATER (basic recipes)
Soft chocolate ganache made with water
Difficulty level
Soft chocolate ganache made with water
Ingredients
| MINUETTO FONDENTE SANTO DOMINGO 75% | g 75 |
| SINFONIA CIOCCOLATO EXTRA FONDENTE 76% - alternatively | |
| MINUETTO FONDENTE MADAGASCAR 72% - alternatively | |
| water | g 100 |
| LEVOSUCROL | g 20 |
Ingredients
| SINFONIA CIOCCOLATO EXTRA FONDENTE 56% | g 90 |
| RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 58% - alternatively | |
| RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 64% - alternatively | |
| SINFONIA CIOCCOLATO EXTRA FONDENTE 68% - alternatively | |
| MINUETTO FONDENTE ECUADOR 70% - alternatively | |
| water | g 100 |
| LEVOSUCROL | g 20 |
Ingredients
| SINFONIA CIOCCOLATO GIANDUIA FONDENTE | g 150 |
| water | g 100 |
| LEVOSUCROL | g 20 |
Ingredients
| RENO CONCERTO CIOCCOLATO GIANDUIA LATTE | g 190 |
| water | g 100 |
| LEVOSUCROL | g 20 |
Ingredients
| SINFONIA CIOCCOLATO NOCCIOLATO BIANCO | g 190 |
| water | g 100 |
| LEVOSUCROL | g 20 |
These ganaches enhance the taste of chocolate, they are ideal for filling sweets to be stored at a positive temperature (+5°C) such as: cakes, single portions, mignons, macarons etc.
-Bring the water and the Lçevosucrol to a boil and add the chocolate, then mix with a hand blender to create a soft ganache.
-Put in the refrigerator for at least 3 hours or use it for inserts by pouring it immediately into silicone molds and putting it on the freezer.
Pastry Chef, Chocolatier and Baker
