Praline Ganache (for filling chocolates)

Recipe Rating:	1 Rating5
Categories:	Candies, Chocolate

Ingredients

5 oz	heavy cream
2 oz	glucose syrup
1 oz	hazelnut liqueur
1 oz	cocoa butter, (melted)
2 oz	praline paste
15 oz	dark or white chocolate

Pinched by txcookie56, and 119 more.

Jordan Michelle Falco

Cooked to Perfection

Orlando, FL (pop. 238,300)

Valencia_Baking

Member Since Jul 2011

Jordan Michelle's Notes:

Chocolates - Week 4, June 1st

These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity.

This is a rescipe for ganache used to fill a chocolate bon bon. The ganache can also be used for truffles, or simply a topping for icecreams and other desserts.

Directions

Combine the heavy cream with the glucose syrup in a suacepan. Bring to a boil, remove from te heat, and add the hazelnut liquer.

Combine the cocoa butter with the praline paste, and add to the chocolate.

Pour the cream over the chocolate/praline mixture and allow to sit for at least 2 minutes before stirring to emulsify. If the chocolate does not melt, place the bowl over a post of simmering water and stir until the ganache is smooth and there are no lumps.