Antonio Bachour

Hazelnut Chocolate Ganache

Preparation info
    • Difficulty

      Easy

Appears in
Bachour Chocolate
Bachour Chocolate

By Antonio Bachour

Published 2015

  • About

Ingredients

  • 150 g heavy cream / double cream
  • 15 g invert sugar
  • 275

Method

  1. In a small pot, bring cream and invert sugar to a boil.
  2. Place chocolate and praliné in a bowl, pour hot mixture over the chocolate and whisk to emulsify. Cool to 35°C / 95°F.