You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Pastry Chef
Confection Whipped Ganache
Made with CONFECTION 80% DOMINICAN REPUBLIC
A wide range of chocolate intensities
3 stepsWith Confection 80%, adapt the cocoa intensity of your creations to suit the sensory balance you are looking for, while preserving the unique character of its origin.
Recipe Step by Step
Step01
CONFECTION 80% WHIPPED GANACHE
LIQUID STARCH
945g Whole milk
30g Potato starch
75g Glucose DE60
CONFECTION 80% WHIPPED GANACHE
1000g Liquid starch
360g Heavy cream 36%
Liquid starch :
Mix a small portion of the cold milk with the potato starch and set aside.
Heat the rest of the milk with the glucose between 185°F (85°C) and 195°F (90°C). Pour part of the hot glucose and milk mixture over the milk and starch mixture. Put everything back in the cooking appliance and bring to a boil.
Whipped Ganache :
Weigh out the amount of hot liquid starch required for the recipe.
Gradually pour this mixture onto the partially melted chocolate, emulsifying it with a spatula as you do so. Immediately mix to make a perfect emulsion.
Add the cold cream.
Mix again.
Leave to set in the refrigerator, ideally for 12 hours at 40°F (4°C).
Beat so the texture is thick enough to use with a piping bag or spatula.
Step02
CONFECTION 80% WHIPPED GANACHE
LIQUID STARCH
945g Whole milk
30g Potato starch
75g Glucose DE60
CONFECTION 80% WHIPPED GANACHE
1000g Liquid starch
6g Powdered gelatin 220 Bloom
30g Water for the gelatin
400g Heavy cream 35%
Liquid starch :
Mix a small portion of the cold milk with the potato starch and set aside.
Heat the rest of the milk with the glucose between 185°F (85°C) and 195°F (90°C). Pour part of the hot glucose and milk mixture over the milk and starch mixture. Put everything back in the cooking appliance and bring to a boil.
Whipped Ganache :
Weigh out the quantity of hot liquid starch required for the recipe and add the rehydrated gelatin.
Gradually pour this mixture onto the partially melted chocolate, emulsifying it with a spatula as you do so.
Immediately mix to make a perfect emulsion.
Add the cold cream.
Mix again.
Leave to set in the refrigerator, ideally for 12 hours at 40°F (4°C). Whisk until the texture is firm enough to use in a piping
bag or with a spatula.
Step03
CONFECTION 80% WHIPPED GANACHE
LIQUID STARCH
855g Whole milk
30g Potato starch
70g Glucose DE60
135g Sugar
CONFECTION 80% WHIPPED GANACHE
1000g Liquid starch
8g Powdered gelatin 220 Bloom
40g Water for the gelatin
400g Heavy cream 35%
Liquid starch :
Mix a small portion of the cold milk with the potato starch and set aside.
Heat the rest of the milk with the glucose and the sugar between 185°F (85°C) and 195°F (90°C).
Pour part of the hot glucose milk over the milk-starch mixture.
Put everything back in the cooking appliance and bring to a boil.
Whipped ganache :
Weigh out the quantity of hot liquid starch required for the recipe and add the rehydrated gelatin.
Gradually pour this mixture onto the partially melted chocolate, emulsifying it with a spatula as you do so.Blend as soon as possible until you have a perfect emulsion. Add the cold cream.
Mix again.
Leave to set in the refrigerator, ideally for 12 hours at 40°F (4°C). Whisk until the texture is firm enough to use in a piping bag or with a spatula.