recipe
Origins 70% Framed Ganache
Frédéric Hawecker
Recipe in 1 step
Origins 70% Ganache
1| UHT 35% fat cream | 425 g | 31.8 % |
| Sorbitol powder | 70 g | 5.2 % |
| Glucose syrup DE60 | 61 g | 4.5 % |
| Inverted sugar | 52 g | 3.8 % |
| Dairy butter | 52 g | 3.8 % |
| Pures Plantations dark chocolate 70% | 676 g | 50.5 % |
| Total | 1336g | 100% |
Classic ganache method. |