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WHIPPED CHOCOLATE GANACHE (Basic recipes)

Basic recipe for filling and decoration of cakes, single portions, mignon, macarons, cup cakes etc

Difficulty level

Ingredients

liquid cream 35% fat - (1) boiling g 120
MINUETTO FONDENTE SANTO DOMINGO 75% g 85
SINFONIA CIOCCOLATO 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 FONDENTE 72% - alternatively
SINFONIA CIOCCOLATO FONDENTE 68% - alternatively
liquid cream 35% fat - (2) g 200

Ingredients

liquid cream 35% fat - (1) boiling g 100
SINFONIA CIOCCOLATO FONDENTE 56% g 100
RENO CONCERTO FONDENTE 58% - alternatively
RENO CONCERTO FONDENTE 64% - alternatively
liquid cream 35% fat - (2) g 200

Ingredients

liquid cream 35% fat - (1) boiling g 85
SINFONIA CIOCCOLATO 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 LATTE 34% g 120
RENO CONCERTO LACTEE CARAMEL - alternatively
liquid cream 35% fat - (2) g 200

Ingredients

liquid cream 35% fat - (1) boiling g 80
SINFONIA GIANDUIA FONDENTE g 115
liquid cream 35% fat - (2) g 200

Ingredients

liquid cream 35% fat - (1) boiling g 80
RENO CONCERTO GIANDUIA LATTE 27% g 120
liquid cream 35% fat - (2) g 200

Ingredients

liquid cream 35% fat - (1) boiling g 80
SINFONIA CIOCCOLATO BIANCO g 130
RENO CONCERTO BIANCO 31,50% - alternatively
SINFONIA NOCCIOLATO BIANCO - alternatively
liquid cream 35% fat - (2) g 200
Final composition

- 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.

 

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada