Milk Chocolate Raspberry Ganache Recipe

Yield: Approx. 112 depending on size.

Ingredients

milk-chocolate-raspberry.jpg

Heavy cream:

200g

Glucose:

25g

Sugar:

25g

Raspberry puree:

85g

Bulk milk chocolate:

375g

Butter:

50g

Preparation

  • Use an oval shape stencil to make bottoms on parchment paper and pour tempered dark chocolate into the stencil shape - thin layer.
  • Cut the butter into cubes, and bring to room temperature.

Directions

  • Bring the cream, glucose, sugar, raspberry puree and  dash of salt to a boil.
  • Allow to cool to a temperature of approximately 95°F.
  • Add the milk chocolate, followed by the butter. Use hand blender to mix and homogenize the ganache.
  • Add the entire ganache mix into a piping bag with a smooth tip. Pipe an oval shape dome on top of the bottoms.
  • Allow to cool for approximately 30 minutes.
  • Bring to room temperature before enrobing.