PEAR BRANDY GANACHE
For about 40 pcs. filled chocolates.
INGREDIENTS
- 100 g milk chocolate
- 100 g white chocolate
- 75 g whipping cream
- 40 g pear brandy
PREPARATION
Pour the whipping cream into a saucepan and put the saucepan on the stove over low flame.
Check that the whipping cream weighs 60 g.
If necessary, add a bit water.
Pour the hot whipping cream into the chocolate and stir with a rubber spatula until the ganache is uniform and homogeneous.
Add pear brandy and mix well.
Fill the mixture in a piping bag.
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