PRALINE GANACHE (FOR FILLING CHOCOLATES)
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...
Provided by Jordan Michelle Falco
Categories Chocolate
Number Of Ingredients 6
Steps:
- 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.
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