- fr
- gb
Chocolate ganache
Ingredients
|
|
For 1200 g
|
For 1624 g
|
|
Régilait Whole Unsweetened condensed milk |
600 g |
820 g |
|
Invert sugar |
100 g |
137 g |
|
Dark chocolate 60% |
500 g |
685 g |
Preparation
- Heat the unsweetened condensed milk and the invert sugar.
- Melt the dark chocolate.
- Pour the unsweetened condensed milk + inverted sugar mixture into the melted chocolate three times. Mix to perfect the emulsion and garnish the cooked pie shells.
- Leave to crystallize at 18°C.
Features
- Ease of implementation
- Originality
- Better preservation of the ganache versus a classic cream ganache
