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Ganache Caramel Recipe Guide

The document provides instructions for making different types of ganache caramels, including mixing cream, sugar, and cocoa butter to make a ganache that is then poured over tempered chocolate. It lists the ingredients and weights needed for various milk, dark, and white chocolate ganache caramel recipes. Tips are provided such as not refrigerating at 4C and letting the finished products crystallize for 12 hours at 18C and below 60% humidity before storing at 16C.

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538 views1 page

Ganache Caramel Recipe Guide

The document provides instructions for making different types of ganache caramels, including mixing cream, sugar, and cocoa butter to make a ganache that is then poured over tempered chocolate. It lists the ingredients and weights needed for various milk, dark, and white chocolate ganache caramel recipes. Tips are provided such as not refrigerating at 4C and letting the finished products crystallize for 12 hours at 18C and below 60% humidity before storing at 16C.

Uploaded by

hmode
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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G a n a c h e C a ra m e l fo r e n ro b i n g

Method:
Some Tips:
Heat the cream and the invert sugar till 60-80°C. Make a dry caramel with the sugar and add slowly the heated cream. Heat till 80°C • it’s not necessary to pre-melt the chocolate
and pour it directly onto the chocolate and the cocoa butter, mix well. Add the butter when the ganache reaches a temperature • if you don’t have cocoa butter in drops, you can use cocoa
between 35-38°C, and mix by using a hand mixer to make the filling smooth and homogeneous. (Avoid air incorporation). Temper the butter in blocks but it needs to be chopped
Belcolade Selection Noir, Lait or Blanc and spread a thin layer of the tempered chocolate on baking paper. Put the square on top and • please do not put in the fridge at 4°C
when it’s crystallized, spread out evenly the ganache. Let it crystallize during minimum 12 hours between 16-18°C with an aver- • to deposite or extrude: let cool down in an inox tray and
age humidity below 60%. When it’s crystallized, spread another thin layer of tempered chocolate on the other ganache side and cut cover with a clingfilm
squares with a guitar. Enrobe with tempered Belcolade Selection Noir, Lait or Blanc. Let the finished products crystallize at 18°C • when the ganache reaches the good texture, you can use it
during 12 hours with an average humidity below 60%. Then store at 16°C. for piping.

MILK GANACHE CARAMEL


Lait Supreme Lait Superieur Lait Caramel Lait Selection Lait Selection Lait Extra Lait Clair Lait Douceur
Ingredients: 41% 38% 34,5% 33,5% 35,5% 32% 32% 31,5%

Fresh Cream 35% 360 360 360 360 360 360 360 360
Granulated sugar 72 72 72 72 72 72 72 72
Invert sugar 20 20 20 20 20 20 20 20
Belcolade Noir Selection 50 50 50 50 50 50 50 50
Belcolade Pure Prime Pressed Cocoa Butter
Belcolade Selection 575 600 625 660 632 690 670 696
Butter 60 60 60 60 60 60 60 60
Total weight 1137 1162 1187 1222 1194 1252 1232 1258

DARK GANACHE CARAMEL WHITE GANACHE CARAMEL


Noir Pur Amer Noir Supreme Noir Superieur Noir Extra Noir Selection Blanc Selection Blanc Selection Blanc Intense
Ingredients: 73% 70,5% 60% 57,5% 55% 29,5% 28% 28,5%

Fresh Cream 35% 360 360 360 360 360 360 360 360
Granulated sugar 72 72 72 72 72 72 72 72
Invert sugar 20 20 20 20 20 20 20 20
Belcolade Noir Selection
Belcolade Pure Prime Pressed Cocoa Butter 20 20 20
Belcolade Selection 375 380 450 435 450 700 730 740
Butter 60 60 60 60 60 60 60 60
Total weight 887 892 962 947 962 1232 1262 1272

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