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recipe

Coffee Ganache

Frédéric Hawecker

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Recipe in 1 step

Coffee ganache

1
UHT cream 35% 363g 36.1 %
Spray-dried glucose 45g 4.4 %
Sorbitol powder 68g 6.7 %
Dark chocolate TEMPO 56% 378g 37.6 %
COCOA BUTTER 64g 6.3 %
Soluble coffee 50g 4.9 %
Invert sugar 29g 2.8 %
Dairy butter 8g 0.7 %
Total 1005g 100%