Almond Ganache

Recipe

ingredients	preparation
125g cream 30g Glucose DE 36 300g Callebaut® Finest Belgian Milk Chocolate Recipe N° 823 (823-E4-U71) 10g Barry Callebaut® Cocoa Butter 40g amaretto liqueur 65g Nut Butters - Almond Butter - Natural Roasted - Six 6.5# cans	Combine the cream and sugar and heat to 104°F. Heat the chocolate to 95°F. Add in the paste to the chocolate. Add the Amaretto to the chocolate paste mixture. Emulsify the almond ganache in a robot coupe.