Praline Ganache (for filling chocolates)
|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|
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.