Today we will prepare two types of chocolate ganache: cranberry-cherry ganache on white chocolate and caramel ganache on dark chocolate. Both types of ganache are great as filling for macarons, body candies, cookies, tarts.
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Currant Ganache: • Смородиновый ганаш на ...
Dark chocolate cherry ganache and hazelnut praline ganache: • Шоколадные конфеты в д...
Berry ganache:
65 g berry puree (I have cherry-cranberry without sugar)
15 g glucose / invert syrup (recipe for invert syrup here: lovecooking.ru/invertnyj-siro...
150 g white chocolate
20 g butter at room temperature
Caramel ganache:
150 ml heavy cream
15 g glucose / invert syrup
90 g sugar
100 g dark / milk chocolate
35 g butter at room temperature
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