Ingredients
-
910 g
Ivoire 35%
- Ivoire 35%
- Opalys 33%
- Waina 35%
- Blond Dulcey 32%
- Blond Orelys 35%
- Almond inspiration
- Bahibe 46%
- Xocoline Milk 41%
- Jivara 40%
- Orizaba 39%
- Andoa Milk 39%
- Caramélia 36%
- Equatoriale Milk 35%
- Satilia Milk 35%
- Azélia 35%
- Tanariva 33%
Select the total weight of your device
Recipe
Heat the cream and glucose to 60-65°C (140-150°F). Pour half onto the partially melted chocolate.
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 35-40°C (95-105°F), add the cubed tempered butter, which should be at approx. 18°C (65°F) and mix using an immersion blender again.
When the ganache is at 32-34°C (90-95°F) for milk chocolates or 30-32°C (85-90°F) for white and blond-colored chocolates, pour it out into a 10mm tall, 34 x 34cm frame, you have attached to a sheet of acetate paper covered in couverture.
Leave to set for 24 to 48 hours at 16-18°C (60-65°F) and a 60% relative humidity level.
Turn out the ganache, coat it with a fine layer of couverture and cut it into your chosen shape.
Allow it to set completely if necessary and coat it.