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CHOCOLATE TRATA AND CREAMY GANACHE
Made with Sakanti Bali 68%
An original recipe from Frédéric Bau and José Manuel Augusto2 steps
Recipe Step by Step
Sakanti textured decor
AN 14637 (CUVEE SAKANTI BALI 68% BLOC 1KG)
500g whipping cream
625g 14637 (CUVEE SAKANTI BALI 68% BLOC 1KG)
Immediately mix using an immersion blender to make a perfect emulsion. At 40°C (105°F), add the cubed, tempered butter. Mix again using the immersion blender.
Pour into a frame at 35-38°C (95-100°F ). Leave to set for 24 to 48 hours at 16-18°C ( 60-65°F) and a 55/65% relative humidity level.
*For better texture and conservation, calculate the total weight of the ganache, then add 8-10% of said weight in inverted sugar and 10-15%in butter.
Assembly and finishing
Make the Ganache. Leave to set at room temperature for 3 to 4 hours.Assemble your dessert with pieces of Textured Decor and piped Ganache.