Chocolanté Ganache
All ingredients
| Ganache 1: | |
| Heavy cream | 21oz.= 33% |
| Milk | 7oz.= 11% |
| Chocolanté 70% (125V) | 24oz.= 38% |
| Trimoline Invert Sugar | 3oz.= 4.7% |
| PatisFrance Glucose syrup | 1.5oz.= 2.3 |
| PatisFrance Butter | 7oz.= 11% |
| Ganache 2: | |
| Heavy cream | 20oz.= 41.7% |
| Trimoline Invert sugar | 2.5oz.= 5.2% |
| PatisFrance Glucose syrup | 3.5oz.= 7.3% |
| Chocolanté 60% (125V | 15oz.= 31.2% |
| Butter | 7oz.= 14.6% |
| Ganache 3: | |
| Heavy Cream | 32 oz.= 24.2% |
| Butter | 22oz.= 16.7% |
| Sugar | 4oz.= 3% |
| Trimoline Invert Sugar | 2oz.= 1.5% |
| PatisFrance Glucose syrup | 6oz.4.5% |
| Chocolanté 50% (125V) | 66oz.= 50% |
Recipe
Ganache 1:
Boil together the milk, cream, Trimoline, glucose syrup and the butter.
Add Chocolate.
After two minutes mix slowly the Ganache being careful not to add air bubbles.
Ganache 2:
Boil the cream, glucose syrup, Trimoline and butter.
Pour onto the chocolate and wait two minutes before mixing without incorporating air.
Ganache 3:
Bring heavy cream, butter, sugar, Trimoline and Glucose to a boil.
Once boiling, pour over dark chocolate.
Mix with paddle attachment until smooth.