Praline Ganache (for filling chocolates)

1
Jordan Michelle Falco

By
@Valencia_Baking

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.

Rating:

★★★★★ 1 vote

Comments:

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

How to Make Praline Ganache (for filling chocolates)

Step-by-Step

  1. Combine the heavy cream with the glucose syrup in a suacepan. Bring to a boil, remove from te heat, and add the hazelnut liquer.
  2. Combine the cocoa butter with the praline paste, and add to the chocolate.
  3. 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.

Printable Recipe Card

About Praline Ganache (for filling chocolates)

Course/Dish: Candies Chocolate




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