CARAMEL ORO CHOCOLATE GANACHE FOR CUTTING PRALINES
Ingredients
SINFONIA CARAMEL ORO
300g
liquid cream 35% fat
100g
honey
25g
Alternatively
unsalted butter 82% fat
60g
salt
8g
Preparation
Balanced formulation with dark caramel oro chocolate
See the preparation process below.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
