GANACHE CARAMEL ORO WITH SPIRIT
Ingredients
SINFONIA CARAMEL ORO
260g
liquid cream 35% fat
100g
spirit
15g
Preparation
Balanced formulation with chocolate caramel oro and spirit
See the preparation process below.
Final composition
-Form the ganache bringing the cream to a boil.
-Add the chocolate mixing with the hand blender.
-Add alcool and continue mixing.
-Wait for the ganache to reach a temperature of 28°C then dress it in the previously prepared praline shell.
-It is recommended to store the pralines at a temperature between 10-15 ° C.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.