Milk Chocolate Raspberry Ganache
Ingredients
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Unit of Measurement
- 300 g heavy cream
- 100 g glucose
- 66 g PreGel Five Star Chef Pannacrema Raspberry - 97406
- 70 g butter - unsalted
- 50 g inverted sugar
- 450 g 44% - Fine Milk Chocolate Couverture
Method of Preparation
- Combine the heavy cream, glucose and PreGel Five Star Chef Pannacrema Compound Raspberry, bring to a boil and remove from the heat.
- Add the butter to the boiled mixture and incorporate.
- Add the invert sugar to the above mixture and leave the mixture to cool to 35°C/95°F.
- Pour the mixture over the chocolate and mix well.
- Pipe into molded shells, leave to harden and close with tempered chocolate.