• Chocolatier
  • Chocolatier

Ganache with extra fondance

  • 1 completion stage
Corman products used for this recipe



  • Heat the cream to 75 °C.
  • Melt the chocolate half.
  • Pour the warm cream on the chocolate and add the invert sugar.
  • Make a nice emulsion.
  • Let it cool down to 42 °C, then add the cubed butter. Mix until it is melted in the ganache.
  • Mix for 90 seconds until smooth.
200 g Selection Cream 35% fat 200 g origin chocolates 20 g invert sugar 40 g Extra Fondance 99,9% fat
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