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recipe

70% Gayas Ganache

Frédéric Hawecker

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Recipe in 1 step

70% Gayas ganache

1
UHT cream 35% 180g 22.1 %
Sorbitol powder 50g 6.1 %
Glucose syrup DE60 30g 3.6 %
Invert sugar 30g 3.6 %
Dairy butter 54g 6.6 %
Dark chocolate GAYAS 70% 350g 42.9 %
Sugar-free condensed milk 120g 14.7 %
Total 814g 100%