The Essentials
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CREAMY TEXTURES
2.1 CONFECTION 80% GANACHE FOR FRAMES
Ingredients
-
585 gÉQUATEUR 80%
- 560 g UHT cream 35%
- 115 g Glucose DE 60
- 115 g Inverted sugar
- 75 g Dry butter 84% fat
Select your mixture’s total weight
For
g
Recipe
Heat the cream with the glucose and invert sugar at 170/175°F (75/80°C).
Combine half with the chocolate beans.
Mix well with a spatula, add the rest of the cream, and mix using an immersion blender to form a perfect
emulsion.
Once the ganache is at 95/105°F (35/40°C), add the cubed butter warmed to approx. 65°F (18°C) and
mix using an immersion blender again.
At 95/100°F (34/36°C), pour the ganache into a frame (34 × 34cm – H: 10mm), which you have attached
to a guitar sheet covered with a fine layer of couverture.
Leave to set for 24 to 36 hours at 60/65°F (16/18°C) and a 60% humidity level.
Remove from the mold, coat with chocolate, and cut into your chosen shape.
Allow the ganache to set completely and coat it.
Combine half with the chocolate beans.
Mix well with a spatula, add the rest of the cream, and mix using an immersion blender to form a perfect
emulsion.
Once the ganache is at 95/105°F (35/40°C), add the cubed butter warmed to approx. 65°F (18°C) and
mix using an immersion blender again.
At 95/100°F (34/36°C), pour the ganache into a frame (34 × 34cm – H: 10mm), which you have attached
to a guitar sheet covered with a fine layer of couverture.
Leave to set for 24 to 36 hours at 60/65°F (16/18°C) and a 60% humidity level.
Remove from the mold, coat with chocolate, and cut into your chosen shape.
Allow the ganache to set completely and coat it.