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Chocolatier
Chocolatier

Ganache with liquid clarifed butter

1 completion stage

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Corman products used for this recipe

Selection cream 35% fat

Liquid Clarified Butter 99,9% fat

1

Heat the cream to 65 °C.
Melt the chocolate half.
Pour the warm cream on the chocolate and add the invert sugar.
Make a nice emulsion and let it cool down to 42 °C.
Add the softened butter and add to the ganache.
Mix for 90 seconds until smooth.

575 g Selection cream 35% fat 700 g dark chocolate (66 %) 90 g invert sugar 150 g Liquid Clarified Butter 99,9% fat