Caramel Ganache

Preparation info

  • Difficulty


  • Yield:

    180 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Lemon juice 5 drops 5 drops >1%
Sugar 80 g 3 oz 6%
Glucose syrup 80 g 3 oz 6%
Heavy cream 320 g 11 oz 24%
Brandy 30 g 1 oz 2%
Butter, very soft 30 g 1 oz 2%
Milk chocolate, melted, tempered, at 30°C/86°F 800 g 28 oz 60%
Batch Size 1340 g 47 oz 100%
Milk chocolate, melted, tempered, for precoating and dipping as needed
Dark chocolate, melted, tempered, for finishing as needed


  1. Rub the lemon juice into the sugar.
  2. In a saucepan, caramelize the sugar mixture until amber using the dry method.
  3. Remove from the heat and add the glucose syrup to the caramelized sugar.
  4. Bring the cream to a boil. With the caramelized sugar mixture at low heat, stream in the hot cream, making certain that the caramelized sugar mixture is entirely incorporated.
  5. Remove the mixture from the heat. Add the brandy and allow to cool to 40°C/105°F.
  6. Stir the butter into the tempered milk chocolate, taking care that no lumps of butter remain.
  7. Pour the cooled cream mixture over the chocolate mixture. Using a paddle, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  8. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 32°C/90°F.
  9. Pour the ganache immediately into a frame 12 × 12 × ½ in set on a heavy plastic sheet. Place plastic wrap directly on the surface of the ganache. Allow to crystallize overnight at room temperature.
  10. Remove the frame from the ganache and peel the plastic sheet from the slab.
  11. Precoat one side of the slab with the tempered milk chocolate.
  12. Cut into rectangles, using the 15-mm and 30-mm strings on a guitar.
  13. Using a 3-prong dipping fork, dip the centers in the tempered milk chocolate. After the chocolate has set, pipe one large dot and one small dot of tempered dark chocolate at either end of the top of each piece.