Caramel-Latte-Ganache

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

400g coarsely chopped white chocolate
50g cocoa butter
130g cream
15g invert sugar
8g coffee beans
20g sugar
1g salt

Recipe preparation

(1) Caramelise the sugar and deglaze with the cream. Pour over the chopped white chocolate and cocoa butter and wait briefly until the chocolate has dissolved. Add the remaining ingredients and mix. Pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed pacotize® once with overpressure.