Raspberry Ganache SR Chocolate



Heat the cream, glucose and sorbitol until 80°C and add the raspberry powder. Pour on the Belcolade Selection Noir Sugar Reduced Cacao-Trace. Incorporate the butter once the ganache reaches a temperature between 35-38°C. Create an emulsion with a hand-whisk and avoid incorporating any air.

Put the ganache in a piping bag (30°C) and fill the pre-formed chocolate moulds. Leave to crystallize for 12 hours at a temperature of 16-18°C, humidity below 60%. Close the moulds with tempered Belcolade Selection Noir Sugar Reduced Cacao-Trace.

Store the finished product at a temperature of 15°C


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