GANACHE BOARD

Complexity level

CT C501 CT O3X5 CT X605

Composition

Dark Ganache
Milk Ganache
White Ganache

1 Dark Ganache

Ingredients

Cream 36% 210 g

Sorbitol 10 g

Invert Sugar 30 g

Butter 30 g

Belcolade Selection Noir Cacao-Trace 200 g

Preparation

Heat the cream, sorbitol, Invert sugar and butter to 80°c. Pour onto the dark chocolate.
Blend with and stick blender to emulsify.
Pour the ganache into a suitable tray and allow to cool. Once cool cover and store in the fridge until needed.

2 Milk Ganache

Ingredients

Cream 36% 210 g

Sorbitol 10 g

Invert Sugar 30 g

Butter 30 g

Belcolade Selection Lait Cacao-Trace 250 g

Preparation

Heat the cream, sorbitol, Invert sugar and butter to 80°c. Pour onto the milk chocolate.
Blend with and stick blender to emulsify.
Pour the ganache into a suitable tray and allow to cool. Once cool cover and store in the fridge until needed.

3 White Ganache

Ingredients

Cream 36% 210 g

Sorbitol 10 g

Invert Sugar 30 g

Butter 30 g

Belcolade Selection Blanc Cacao-Trace 260 g

Preparation

Heat the cream, sorbitol, Invert sugar and butter to 78°c. Pour onto the white chocolate.
Blend with and stick blender to emulsify.
Pour the ganache into a suitable tray and allow to cool. Once cool cover and store in the fridge until needed.