Lait Selection Cacao Trace

	Grams
Ganache Lait Selection Cacao Trace
Fresh Cream	276
Glucose	20
Tremoline	35
Belcolade Noir Selection Blocks C501/J	185
Belcolade Blanc Selection Blocks X605/J	400
Pure Cacao Butter	55
Unsalted Butter	28
Ganache Lait Selection Cacao Trace total	999
Coating
Belcolade Noir Selection Blocks C501/J
Coating total	0

Grams

Ganache Lait Selection Cacao Trace

Fresh Cream

276

Glucose

Tremoline

185

400

Pure Cacao Butter

Unsalted Butter

Ganache Lait Selection Cacao Trace total

999

Coating

Coating total

Dissolve Belcolade chocolate and pure cocoa butter in half (not completely dissolve)
Boil fresh cream and tremoline together.
Add the boiled cream into the chocolate in several times and pour slowly to make ganache.
Blend with a hand mixer, add unsalted butter while the ganache is at 35-40 ℃, stir again with a hand mixer and emulsify cleanly.
Pour into a curdle (height: 9 mm) with ganache at 30 ℃ and flatten
Crystallize at room temperature 12-18 ℃, humidity 65% for about 12 hours

Dissolve the Belcolade chocolate.
Spread the melt chocolate thinly on both sides of the ganache and cut with a gitter.
Coating with tempering Belcolade.

Complexity level:

Ingredients