Gold Ganache For Moulded Pralines

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

Gold Ganache For Moulded Pralines

Ingredients

Calculated for 1000g quantity

• 344g cream
• 22g sorbitol
• 22g dextrose
• Callebaut - Finest Belgian Gold Chocolate - Gold
• 32g anhydrous butter

Method

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).