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

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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

How to Make Praline Ganache (for filling chocolates)

Step-by-Step

  • 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.

Printable Recipe Card

About Praline Ganache (for filling chocolates)

Course/Dish: Candies, Chocolate




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