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Milk Chocolate Ganache

Milk Chocolate Ganache


Recipe Created By:
PreGel Professional Training Center


474g (16.7oz)
48g (1.7oz)
350g (12.3oz)

Method of Preparation

  1. Combine the heavy cream and the glucose syrup and bring to a boil.
  2. Put into a food processor and pour the hot liquid over the chocolate.
  3. Process until completely smooth and homogenous.
  4. Use as desired in bonbons, tarts and more.
Notes to Consider: To create Dark Chocolate Ganache, simply replace PreGel Cacao Essenziale™ Azima 44% (Fine Milk Chocolate Couverture) with PreGel Cacao Essenziale™ Tanzaka 72% (Fine Dark Chocolate Couverture).