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Desserts
Black Currant Ganache
A delicate and aromatic chocolate ganache with black currant, perfect for filling pastries or macarons.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Heat the cream with the glucose syrup to 80 °C.
2
Pour over the chocolate, let it sit for a minute, and stir with a spatula.
3
Warm the puree to 50 °C and pour it into the chocolate-cream mixture.
4
Process the mixture with an immersion blender until a smooth emulsion forms.
5
Pour into a shallow container in an even 1–1.5 cm layer, cover with plastic wrap pressed directly onto the surface, and refrigerate to set for 5–8 hours.
6
As soon as the ganache starts holding its shape, stir and proceed to pipe onto the shells.
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