Mousses
Dark almond chocolate ganache
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
| 300 g
dark chocolate 200 g cream 200 g milk 200 g almonds |
Recipe preparation
| (1)
Bring the milk and cream to a boil, pour the milk/cream over the chocolate,
let stand 5 minutes and then mix. Add almonds and pour into a pacotizing® beaker (2) Close with the lid, label and freeze at −20 °C for at least 24 hours. (3) When needed pacotize® 3 times with normal pressure and e. g. B. use as a filling for macarons. |
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 3
Jet®-Mode suitable: yes