Ganache CARMA® Couverture White Nuit Blanche 37%
Recipe
![](https://proddbase-api.barry-callebaut.com/v2/downloads/bcproductdb_b/13-11-17Carma39932_dech.jpg)
Preparation
ingredients | preparation |
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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. |