Salted Caramel Ganache

Name: Salted Caramel Ganache
Ingredients: 240 g heavy cream / double cream; 240 g heavy cream / double cream; 120 g glucose syrup; 60 g invert sugar; 220 g granulated sugar (US); 240 g Valrhona Bahibe milk chocolate, 46%, melted; 40 g cocoa butter; 120 g salted butter, softened; Fleur de Sel / sea salt, as desired; Fleur de Sel / sea salt, as desired

Preparation info

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

240 g heavy cream / double cream
120 g glucose syrup
60

Dessert
Gluten-free
Vegetarian
Confectionery

Method

In a medium size pot, bring cream, glucose and invert sugar to a boil.
In a saucepan, heat sugar slowly to reach a golden amber color. Add cream mixture slowly to deglaze.
Place chocolate and cocoa butter into a bowl and pour hot liquid over chocolate and cocoa butter. Whisk until smooth.
Cool to 35°C / 95°F, before adding butter and Fleur d