Cuttable Ganache by Valrhona

Method

Create an array of exquisite dipped pralinés with this fabulous cuttable ganache recipe from Valrhona. Using Tropilia Amer 70% dark chocolate to create a thick, sliceable ganache and coat your bonbons, these deliciously dark pralinés are something really special!

Save yourself time and effort by using a guitar cutter to cut your ganache into squares or rectangles of your preferred size. And decorate them however you prefer, using transfer and texture sheets or creative powder!

How to Make Cuttable Ganache

Ingredients

• 585g Valrhona Tropilia Amer 70% Dark Chocolate
• 560g Kerrymaid Whipping Cream Alternative
• 115g Confectionery Glucose Syrup
• 115g Invert Sugar Paste
• 75g Butter

Method

1. Heat the cream with the glucose and invert sugar at 75-80*C
2. Pour half over the Tropilia Amer 70% dark chocolate fèves and mix well
3. Add the rest of the cream and mix using a hand blender until a perfect emulsion
4. Once the ganache has cooled to 35-40*C, add the room temperature butter and blend again
5. Prepare your frame with an acetate sheet and a fine layer of tempered couverture
6. Pour the ganache into the frame and leave to set for 24-36 hours at 16-18*C and 60% humidity
7. Once set, remove from the mould, coat with tempered chocolate and cut into your chosen shape and size
8. Decorate!

Enjoyed this recipe? You can tweak it to work with any chocolate you prefer, or use a guitar cutter to cut your pralines before dipping. We especially love a dipped Tanariva 33% milk chocolate praline!