BACK TO SEARCH RESULTS

Caramel Milk Chocolate Ganache for Molded Pralines

Author
JWU College of Culinary Arts

Yield
24 lbs. 1,152 pralines (10,888 g -1,152 pralines)

Recipe ID
P00178

Ingredients
US standard
Metric
Cream heavy
7 lbs.
3,176 g
Glucose
1 lb.
454 g
Sugar granulated
6 lbs.
2,722 g
Chocolate milk
10 lbs.
4,536 g
Preparation
  1. Gather all the ingredients and equipment.
  2. Scale ingredients.
  3. Combine the heavy cream and the glucose in a pot and heat on low until scalded.
  4. Cook the sugar until a golden brown caramel is achieved.
  5. Slowly and carefully stream in the cream using a long wooden spoon to stir the bubbling caramel sauce.
  6. NOTE: It is suggested to use gloves during this stage to avoid potential burns due to splattering.
  7. Let the caramel sauce cool down a bit and pour over the chocolate in a large bowl.
  8. Stir the ganache until the chocolate is thoroughly melted.
  9. Disperse the caramel milk chocolate ganache into stainless steel bowls and let it cool down until 85°F (29°C) prior to using. NOTE: If the filling is too warm it will un-temper the chocolate-lined shells.