SOFT GANACHE WITH CREAM (basic recipes)

Soft ganache perfect for filling desserts such as cakes, single portions, macarons or molded pralines.

Difficulty level

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Ingredients

MINUETTO FONDENTE SANTO DOMINGO 75%	g 120
SINFONIA CIOCCOLATO EXTRA FONDENTE 76% - alternatively
liquid cream 35% fat	g 200
honey	g 35

Ingredients

SINFONIA CIOCCOLATO EXTRA FONDENTE 68%	g 130
MINUETTO FONDENTE ECUADOR 70% - alternatively
MINUETTO FONDENTE MADAGASCAR 72% - alternatively
liquid cream 35% fat	g 200
honey	g 35

Ingredients

SINFONIA CIOCCOLATO EXTRA FONDENTE 56%	g 170
RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 58% - alternatively
RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 64% - alternatively
liquid cream 35% fat	g 200
honey	g 35

Ingredients

MINUETTO LATTE SANTO DOMINGO 38%	g 250
SINFONIA CIOCCOLATO AL LATTE 38% - alternatively
liquid cream 35% fat	g 200
honey	g 35

Ingredients

RENO CONCERTO CIOCCOLATO FINISSIMO AL LATTE 34%	g 280
RENO CONCERTO CIOCCOLATO LACTEE CARAMEL - alternatively
liquid cream 35% fat	g 200
honey	g 35

Ingredients

SINFONIA CIOCCOLATO GIANDUIA FONDENTE	g 230
liquid cream 35% fat	g 200
honey	g 35

Ingredients

RENO CONCERTO CIOCCOLATO GIANDUIA LATTE	g 230
liquid cream 35% fat	g 200
honey	g 35

Ingredients

SINFONIA CIOCCOLATO NOCCIOLATO BIANCO	g 260-280
liquid cream 35% fat	g 200
honey	g 35

Ingredients

SINFONIA CIOCCOLATO BIANCO 33%	g 300
RENO CONCERTO CIOCCOLATO BIANCO 31,4% - alternatively
liquid cream 35% fat	g 200
honey	g 35

Final composition

- Form the ganache by bringing the cream and honey to the boil.

- Add the chocolate mixing with a hand blender.

- Refrigerate for at least 3 hours.

- Use for fillings of cakes, single portions, mignons, macarons etc.

- Desserts made with this basic recipe must be kept in the refrigerator.

- It is also possible, once finished mixing the ganache, to pour it into silicone molds, bring it to negative temperature and use it to make various inserts.