WHIPPED CHOCOLATE GANACHE (Basic recipes)
Basic recipe for filling and decoration of cakes, single portions, mignon, macarons, cup cakes etc
Difficulty level
Basic recipe for filling and decoration of cakes, single portions, mignon, macarons, cup cakes etc
Ingredients
| liquid cream 35% fat - (1) boiling | g 120 |
| MINUETTO FONDENTE SANTO DOMINGO 75% | g 85 |
| SINFONIA CIOCCOLATO EXTRA FONDENTE 76% - alternatively | |
| liquid cream 35% fat - (2) | g 200 |
Ingredients
| liquid cream 35% fat - (1) boiling | g 110 |
| MINUETTO FONDENTE ECUADOR 70% | g 90 |
| MINUETTO FONDENTE MADAGASCAR 72% | |
| RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 72% - alternatively | |
| SINFONIA CIOCCOLATO EXTRA FONDENTE 68% - alternatively | |
| liquid cream 35% fat - (2) | g 200 |
Ingredients
| liquid cream 35% fat - (1) boiling | g 100 |
| SINFONIA CIOCCOLATO EXTRA FONDENTE 56% | g 100 |
| RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 58% - alternatively | |
| RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 64% - alternatively | |
| liquid cream 35% fat - (2) | g 200 |
Ingredients
| liquid cream 35% fat - (1) boiling | g 85 |
| SINFONIA CIOCCOLATO AL LATTE 38% | g 115 |
| MINUETTO LATTE SANTO DOMINGO 38% - alternatively | |
| liquid cream 35% fat - (2) | g 200 |
Ingredients
| liquid cream 35% fat - (1) boiling | g 80 |
| RENO CONCERTO CIOCCOLATO FINISSIMO AL LATTE 34% | g 120 |
| RENO CONCERTO CIOCCOLATO LACTEE CARAMEL - alternatively | |
| liquid cream 35% fat - (2) | g 200 |
Ingredients
| liquid cream 35% fat - (1) boiling | g 80 |
| SINFONIA CIOCCOLATO GIANDUIA FONDENTE | g 115 |
| liquid cream 35% fat - (2) | g 200 |
Ingredients
| liquid cream 35% fat - (1) boiling | g 80 |
| RENO CONCERTO CIOCCOLATO GIANDUIA LATTE | g 120 |
| liquid cream 35% fat - (2) | g 200 |
Ingredients
| liquid cream 35% fat - (1) boiling | g 80 |
| SINFONIA CIOCCOLATO BIANCO 33% | g 130 |
| RENO CONCERTO CIOCCOLATO BIANCO 31,4% - alternatively | |
| SINFONIA CIOCCOLATO NOCCIOLATO BIANCO - alternatively | |
| liquid cream 35% fat - (2) | g 200 |
- Form the ganache bringing the cream (1) to the boil and add it to the chocolate drops, mixing with a whisk or with a hand blender.
- Add the cold cream (2) a little bit at a time and continuing to mix.
- Put in the refrigerator for at least 3 hours (ideal overnight).
- Whip with a whisk at medium / low speed until a soft and creamy consistency is obtained.
- Desserts made with this basic recipe must be kept in the refrigerator.
Pastry Chef, Chocolatier and Baker
