Salted Caramel Ganache
  1. Caramelise the sugar to 175c

  2. Deglaze with the cream

  3. Add the glucose and cook to 104c

  4. Cool to 80c and add the salt

  5. Blend in the chocolate

  6. Cool to 65c

  7. Blend in the butter

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🍰Dessert

Cuisine🇫🇷French

Occasions🎉Celebration🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 20m

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