Praline Ganache (for filling chocolates)

Jordan Michelle Falco


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.

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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


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

About Praline Ganache (for filling chocolates)

Course/Dish: Candies, Chocolate