Caramel Ganache

Bon Bon

The ingredients you will need

650

200

480

8

40

35

Made By

Made With

Made

By With

Directions

Directions

  • Bring to boil the cream, the glucose and the salt.
  • Make a dry caramel with the sugar.
  • Add the butter to the caramel and deglaze with the cream mixture.
  • Incorporate the Nevado White Chocolate to the mixture. Emulsify well.
  • Cover the ganache with a plastic sheet and set aside until it cools down.
  • Fill molds with tempered Misterio 58% Dark Chocolate and leave one minute to leave shell. Pour out remaining chocolate and tap mold to remove excess. Chocolate should crystallize quickly in the mold.
  • Pipe in the prepared ganache that must be less than 27°C into the cavities of the prepared confection molds. Allow the ganache to set, before capping the confection bottoms.
  • Once your confections are completed, unmold, and store in an airtight container.

Ingredients

200

480

8

40

650

35

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