Step-by-step: how to prepare a whipped ganache with 57% Lennix
Step-by-step: how to prepare a whipped ganache with 57% Lennix
Do you want to get a perfect ganache? Our chef and technical advisor Albert Daví teaches us how to make a delicious whipped ganache step by step, ideal for fillings and decorations, with the help of the new 57% Lennix couverture.
Ingredients
200 g Cream (1)
40 g DE40 glucose syrup
30 g Gelatin mass 5:1
200 g 57% Lennix dark chocolate couverture
400 g Cream (2)
Step 1
Boil the crem (1) with the glucose syrup.
Step 2
Pour over the chocolate couverture and the gelatin mass and emulsify.
Step 3
At the end add the chilled cream (2).
Step 4
Leave to crystallize for 12 hours in the fridge and assemble.
