facebook-tracking-pixelIRCA | FRUIT GANACHE (basic recipes)

Ingredients

SINFONIA CIOCCOLATO BIANCO g 200
RENO CONCERTO BIANCO 31,50% - alternatively
FRUTTIDOR ALBICOCCA - for example g 200
water g 80
Final composition

- Heat the water to about 40°C.

- Add FRUTTIDOR and mix using a hand blender.

- Melt the chocolate at 40°C, then add it to the FRUTTIDOR and water mixture.

- Cover with cling film and leave to rest for at least 4 hours in the refrigerator.

N.B. This type of ganache is ideal for filling sweets to be stored at a positive temperature of +5°C such as: cakes, single portions, mignon, macarons, etc.

Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker

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Instead of FRUTTIDOR ALBICOCCA it is possible to use any other product of the FRUTTIDOR range.

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