Caramel-Latte-Ganache

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

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

Recipe preparation

(1) Caramelize 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.