COFFOLA® GANACHE to FRAMe
QUANTITY
50 ganache cubes
PREPARATION
30 minutes
REST
24 h
COOKING
0
INGREDIENTS
- 200 g Coffola® Intense callets
- 250 g cream with 35% fat content
- 40 g invert sugar or flower honey or glucose
- 75 g butter
- Tempered Coffola® Milk Colombia couverture
PREPARATION
- Heat the cream and the invert sugar to 65°C.
- Pour the heated mixture over the Coffola® Intense callets and mix well.
- Add the softened butter to the ganache mixture.
- Stir until all four ingredients are completely combined.
- Cool the mixture cool to 26°C, then pour it into a frame.
- Allow the ganache to rest and harden for 24 hours at room temperature before cutting it into small squares.
- Coat the ganache cubes with tempered Coffola® Milk Colombia couverture.
- Store the ganache cubes in a closed box and keep them in a dry and cool place.