Almond and coconut ganache

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

350 g cream (35% fat)
350 g white couverture (chopped)
50 g almond paste (100% almonds)
50 g coconut paste (100% coconut)

Recipe preparation

(1) Heat the cream and pour it over the couverture, allow to dissolve, mix with the remaining ingredients and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed, pacotize® 4-6 times with overpressure.