Gold Ganache For Moulded Pralines

Gold Ganache For Moulded Pralines

Published by The Red Spoon Co on 8th Mar 2023

A ganache for moulded pralines created by Callebaut Chocolate Academy centre Belguim.

Gold Ganache For Moulded Pralines


Calculated for 1000g quantity


  1. Mix cream, sorbitol, and dextrose together and bring to 40°C.
  2. Pour the previous preparation over the Callebaut - Finest Belgian Gold Chocolate - Gold when it has reached 30°C and emulsify.
  3. Add the anhydrous butter to the previous mixture when it has reached 28°C and combine.
  4. Immediately transfer to a piping bag and pour into the chocolate shells (the temperature of the ganache must be between 25 and 28° C).

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