Ganache

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  • 370 g QimiQ Whip Pastry Cream, chilled
  • 483 g Dark Chocolate
  • 80 g Butter
  • 60 g Glucose
  • 40 g Sorbitol
  • 60 g Invert sugar
  • 100 g Whipping cream 35-36 % fat
Method
1.

Melt the QimiQ Whip, add glucose, invert sugar, cream and sorbitol and stir well, temp. approx. 34 degrees.

2.

Slowly add the dark chocolate and melt as well.

3.

Finally add the butter and alcohol and mix well.

4.

Mix briefly with the hand blender and cool.