GANACHE WITH WHITE CHOCOLATE AND FRUITIDOR
Ingredients
Preparation
Balanced formulation with White Chocolate And Fruitidor
See the preparation process below.
Final composition
- Heat the water to about 40°C.
- Add FRUTTIDOR and mix using a hand blender.
- Melt the chocolate at 40°C, then add it to the FRUTTIDOR and water mixture.
- Cover with cling film and leave to rest for at least 4 hours in the refrigerator.
N.B. This type of ganache is ideal for filling sweets to be stored at a positive temperature of +5°C such as: cakes, single portions, mignon, macarons, etc.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
