Chocolate ganache can be used as a filling, frosting or glaze. It can also be used as a chocolate truffle base, truffle filling or a filling in a tart.
Ingredients:vegetable fat (palm kernel, coconut, palm), powdered chocolate 25% (sugar, cocoa. Cocoa 35% min.), sugar, low fat cocoa powder, skimmed MILK powder, WHEY powder, emulsifier SOYA lecithin, flavouring.
The product may contain NUTS. This product contains milk and soy.
The paste is perfectly suitable for coating of cakes, cream
puffs, pies by the slice, Sacher tarts, 'Semifreddi' etc, assuring a delicious and excellent
taste of dark chocolate.
It is ideal for all types of coating and presents the following
features:
- ease to cut without superficial breakings,
- possibility to aromatize with orange, coffee, mint, torrone, hazelnuts paste, rum, cognac,
etc.
-stability also at low temperatures.
If whipped in a mixer, make excellent replacements for ordinary buttercreams or ganache creams and, of course, give you the chance to add your favourite flavours.
HOW TO USE:
COATINGS:
Heat to a temperature of 32-35°C in a bain-marie or
microwave oven (400-500W), stir and pour directly into the product. To obtain an even
covering, you are advised to gently shake the products gently on a suitable rack, and not
to use a spatula. For partial covering, dip the products in melted it.
To flavour the creams, just add essential oils or oil-based creams (hazelnut cream, coffee
cream) to the melted product and mix carefully (do not use water-based flavourings).
WHIPPED CREAMS:
Allow it to reach room temperature (20-22°C) and then
whip in a mixer equipped with paddle at medium speed for a short time until the volume
has doubled. Overworking the product in the mixer, due to the excessive heating thereof,
can compromise the final volume of the whipped cream. If you wish to flavour the product,
you are advised to add essential oils or oil-based creams (hazelnut cream, coffee cream)to it before the whipping process begins (do not use water-
based flavourings).
FILLINGS:
The whipped creams obtained with it, as described above
and used either as they are or flavoured according to taste, can be used as an excellent
refined praline filling.
For this use, it can also be used without whipping: just heat
up in a bain-marie or microwave oven (400-500W) to a temperature of 32-34°C.
TECHNICAL DENOMINATION
Spreadable cream. Semi-finished product for confectionery use.
