Caramel Ganache (for filling chocolates)
Jordan Michelle Falco
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.
How to Make Caramel Ganache (for filling chocolates)
- Rub lemon juice into the sugar.
- In a saucepan, caramelize the sugar until amber, using the dry method.
- Add glucose syrup to the caramelized sugar.
- Heat the heavy cream. With the caramelized sugar over low head, stream in the hot cream, making certain that the caramelized sugar mixture is entirely incorperated into the cream. Remove from heat.
- Pour the hot warm cream/caramel mixture over the chocolate and butter. Allow to sit at least 2 minutes before stirring. If the chocolate does not melt completely, place the bowl over a pot of lightly simmering water, stirring until the chocolate is melted and no lumps remain.