Ganache CARMA® Couverture White Nuit Blanche 37%
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_caprimo-481x481/public/externals/2a48b053891d1fb1e376f4620b825376.jpg?itok=7Y6SpOaN)
Preparation
ingredients | preparation |
---|---|
|
Bring the cream, both types of sugar and the butter to the boil and cool to 80°C. Pour the liquid over the couverture and blend. The ganache can be poured into the moulds at a temperature of 30°C. Leave to set overnight and then seal the pralines. |