Fundamental: Ganaches for Bonbons Technique by Veliche™ Gourmet

Fundamentals for daily use

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Veliche™ Gourmet is happy to share some basic fundamentals of bakery, pastry and confectionery with you. These fundamentals are meant to inspire you and help you work with our chocolate in a way that saves time and delivers the best possible result. This guide offers our first selection of balanced applications, based on our complete range of highly workable couverture chocolates, inclusions, cocoa products (butter, powder) and service products, such as the tasty Hazelnut Praliné 65%. As your committed partner, we provide direct access to our products, and our passionate team is always happy to support you.

Slowly heat glucose with sugar, cream, butter and cocoa butter, at the appropriate temperature, and pour over the chocolate to make a ganache. Blend thoroughly. Pour at 36-38°C for enrobed ganaches, or 30-31°C for moulded ganaches. Allow to crystallize for 24 to 48 hours before cutting.

Chef’s tip
You can very easily flavour the ganache by adding an infusion (such as vanilla, coffee, tea, or aromatic herbs) to the milk. Make the infusion in pure cream, and scale again after infusion to get the quantity of cream given in the recipe.

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