Espresso and Sweet Cream Ganache

Posted by: AUI

Active Time

0 Hour
10 Minutes

Total Time

2 Hour
30 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

6.7 oz Heavy cream 190 g Heavy cream

1.8 oz Butter 50 g Butter

1.6 oz Inverted Sugar 45 g Inverted Sugar (505093) (505093) Qty: 1

1.2 oz Compound, Sweet Cream, 1KG 35 g Compound, Sweet Cream, 1KG (690012) (690012) Qty: 1

0.7 oz Coffee Extract, Non-Alcoholic 20 g Coffee Extract, Non-Alcoholic (539001) (539001) Qty: 1

12.9 oz Couverture Milk Rondo, Maracaibo Criolait, 38%, GC, 6Kg 365 g Couverture Milk Rondo, Maracaibo Criolait, 38%, GC, 6Kg (750024) (750024) Qty: 1

0.9 oz Cocoa Butter granulated, 2.5Kg 25 g Cocoa Butter granulated, 2.5Kg (750021) (750021) Qty: 1

Directions

Boil the heavy cream, butter, invert sugar, coffee extract, and sweet cream compound together. Melt the couverture and cocoa butter together. Once the cream mixture is ready slowly add to the couverture by emulsifying with a hand blender. Dispense as desired and allow to crystallize.

Espresso and Sweet Cream Ganache

Assembly

Ingredients

Directions

Flavor Profiles

Taste Profile

Aroma Profile

Texture Profile

Temperature Profile