GANACHE ON THE GO

Complexity level

CT NCPNG

Composition

Ganache

1 Ganache

Ingredients

Cream 35% 210 g

Invert Sugar 75 g

Sorbitol Powder 40 g

Belcolade Origins Noir Papua New Guinea 73% Organic Cacao-Trace 220 g

Coffee 15 g

Butter 50 g

Salt 6 g

Preparation

Heat the cream, invert sugar, sorbitol, coffee, and salt to 80°c then pour over the chocolate.
Bring the ganache together with a stick blender.
When the ganache reached 28°c pour into tubes and allow to cool to 20°c before sealing