Shiny Ganache



gr 20 powdered milk
gr 420 caster sugar
gr 60 dextrose
gr 420 powdered glucose
gr 70 powdered gelatine
gr 60 water
gr 600 fruit puree
gr 300 white chocolate
gr 37 cocoa butter


Mix the fruit puree and water and heat up to 80°C. Melt the dark choc- olate together with the cocoa butter at a temperature of 45°C. Pour the heated liquids onto the mixed powders. Stir and add the chocolate and cocoa butter; continue to stir until the emulsion is completely refined. Leave to sit for 12 hours in the refrigerator. Before using, heat up at 35°C and pour onto frozen products.