WHIPPED CARAMEL ORO CHOCOLATE GANACHE
Ingredients
liquid cream 35% fat
80g
SINFONIA CARAMEL ORO
130g
liquid cream 35% fat
200g
Preparation
Balanced formulation with caramel oro chocolate
See the preparation process below.
Final composition
- Form the ganache bringing the cream (1) to the boil and add it to the chocolate drops, mixing with a whisk or with a hand blender.
- Add the cold cream (2) a little bit at a time and continuing to mix.
- Put in the refrigerator for at least 3 hours (ideal overnight).
- Whip with a whisk at medium / low speed until a soft and creamy consistency is obtained.
- Desserts made with this basic recipe must be kept in the refrigerator.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.