CARAMEL ORO CHOCOLATE GANACHE FOR CUTTING PRALINES
Ingredients
SINFONIA CARAMEL ORO
300g
liquid cream 35% fat
100g
honey
25g
ZUCCHERO INVERTITO
unsalted butter 82% fat
60g
salt
8g
Preparation
Balanced formulation with dark caramel oro chocolate
See the preparation process below.
Final composition
- Melt the chocolate at 40°C.
- Boil the cream with honey or ZUCCHERO INVERTITO and add them little by little into the chocolate, mixing with a hand blender.
- When the ganache reaches a temperature of 35-40°C, add the butter and mix until you get a perfect emulsion.
- Pour directly into the special ganache box on a baking tin with baking paper and let it crystallize for at least 12 hours at a temperature of 10-15 ° C.
- Mold and chablon the two surfaces with non-tempered chocolate.
- Print with a pastry cutter or cut with the appropriate "guitar cutter" of the desired shape and cover with tempered chocolate.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.