The Essentials
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CREAMY TEXTURES
2.1 CONFECTION 80% WHIPPED GANACHE
Ingredients
-
470 gGHANA 80%
- 360 g UHT cream 35%
- 1050 g GLUCOSE-BASED LIQUID STARCH
Select your mixture’s total weight
For
g
Recipe
LIQUID STARCH
Mix a small portion of the cold milk with the potato starch and set aside.
Heat the rest of the milk with the glucose between 185°F (85°C) and 195°F (90°C).
Pour part of the hot glucose and milk mixture over the milk and starch mixture.
Put everything back in the cooking appliance and bring to a boil.
CONFECTION 80% WHIPPED GANACHE
Weigh out the amount of hot liquid starch required for the recipe.
Gradually pour this mixture onto the partially melted chocolate, emulsifying it with a spatula as you do so.
Immediately mix to make a perfect emulsion.
Add the cold cream.
Mix again.
Leave to set in the refrigerator, ideally for 12 hours at 40°F (4°C).
Beat so the texture is thick enough to use with a piping bag or spatula.
Mix a small portion of the cold milk with the potato starch and set aside.
Heat the rest of the milk with the glucose between 185°F (85°C) and 195°F (90°C).
Pour part of the hot glucose and milk mixture over the milk and starch mixture.
Put everything back in the cooking appliance and bring to a boil.
CONFECTION 80% WHIPPED GANACHE
Weigh out the amount of hot liquid starch required for the recipe.
Gradually pour this mixture onto the partially melted chocolate, emulsifying it with a spatula as you do so.
Immediately mix to make a perfect emulsion.
Add the cold cream.
Mix again.
Leave to set in the refrigerator, ideally for 12 hours at 40°F (4°C).
Beat so the texture is thick enough to use with a piping bag or spatula.