Chocolatier
Chocolatier

Ganache with extra fondance

1 completion stage

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Corman products used for this recipe

Selection cream 35% fat

Extra Fondance 99,9% fat

1

Heat the cream to 75 °C.
Melt the chocolate half.
Pour the warm cream on the chocolate and add the invert sugar.
Make a nice emulsion.
Let it cool down to 42 °C, then add the cubed butter. Mix until it is melted in the ganache.
Mix for 90 seconds until smooth.

200 g Selection cream 35% fat 200 g origin chocolates 20 g invert sugar 40 g Extra Fondance 99,9% fat