GANACHE CARAMEL ORO ALLA FRUTTA (RICETTA DI BASE)

FRUIT GANACHE WITH CARAMEL ORO

Basic level

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.

SINFONIA CARAMEL ORO

FRUTTIDOR ALBICOCCA

acqua

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.

IRCA products in the recipe