Ganache for molded candies
Ambassador Louis François since 2024
Step 1 Ganache for moulded sweets
| 300g | (24,7%) | Liquid cream |
| 630g | (51,9%) | 40% dark chocolate |
| 55g | (4,5%) | Cocoa butter |
| 50g | (4,1%) | Sorbitol powder ( ) |
| 40g | (3,3%) | Glucose syrup DE40 () |
| 20g | (1,6%) | Cinnamon powder |
| 120g | (9,9%) | Fresh butter |
| 1215g | (100%) | TOTAL |
Heat the mixture to 70°C, then add the cinnamon, sorbitol, glucose and dextrose.
Pour this mixture in three batches over the chopped dark chocolate and cocoa butter. Mix thoroughly to obtain a homogeneous texture.
Continue mixing until a temperature of 40°C is reached, then stir in the fresh butter to achieve a perfect emulsion.
Transfer the ganache to a piping bag.
When the mixture reaches 32°C, fill the Silikomart CH13 half-sphere molds.
Assembly and information
Spray half-sphere molds with colored cocoa butter. Allow to crystallize for 30min, then use Silikomart stamps to decorate.
Board
The anti-crystallizing properties of DE40 glucose syrup make the ganache more melting and supple than sucrose.
Sorbitol binds and stabilizes the water in the ganache, helping to preserve it.
Products used in this recipe
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