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Vegan Ganache

Vegan Ganache

Recipe in 1 step

62 Vegan Ganache

Water 330g 24.5 %
Dark chocolate TANNEA 62% 680g 50.5 %
Grape seed oil 145g 10.7 %
Sorbitol powder 65g 4.8 %
Invert sugar 60g 4.4 %
Glucose syrup DE60 65g 4.8 %
Total 1345g 100%

Heat the mineral water and sugars to 65°C.

Pour over the couverture, emulsify and add the oil in a stream.

Let crystallize.

Carve out with the guitar and coat.