Essentials

CHOCOLATE

WHITE, BLOND & MILK CHOCOLATE GANACHES New Recipe

Unit of measure

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Ingredients

  • 910 g
    Ivoire 35%
    • Ivoire 35%
    • Opalys 33%
    • Waina 35%
    • Blond Dulcey 32%
    • Blond Orelys 35%
    • Almond inspiration
    • Bahibe 46%
    • Xocoline Milk 41%
    • Jivara 40%
    • Orizaba 39%
    • Andoa Milk 39%
    • Caramélia 36%
    • Equatoriale Milk 35%
    • Satilia Milk 35%
    • Azélia 35%
    • Tanariva 33%
  • 395 g Whipping cream
  • 75 g Glucose syrup DE 60
  • 70 g Butter
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g

Recipe

Heat the cream and glucose to 60-65°C (140-150°F). Pour half onto the partially melted chocolate.

Mix well with a spatula, add the rest of the cream, and mix using an immersion blender to form a perfect emulsion. Once the ganache is at 35-40°C (95-105°F), add the cubed tempered butter, which should be at approx. 18°C (65°F) and mix using an immersion blender again.

When the ganache is at 32-34°C (90-95°F) for milk chocolates or 30-32°C (85-90°F) for white and blond-colored chocolates, pour it out into a 10mm tall, 34 x 34cm frame, you have attached to a sheet of acetate paper covered in couverture.

Leave to set for 24 to 48 hours at 16-18°C (60-65°F) and a 60% relative humidity level.

Turn out the ganache, coat it with a fine layer of couverture and cut it into your chosen shape.

Allow it to set completely if necessary and coat it.

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