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    Matcha Ganache

    Uploaded by

    Lamia Bouhlal
    The document provides a recipe for matcha ganache including ingredients and instructions. It lists the recipe yield, aw, shelf life, and sweetness level. The ingredients include dairy cream, milk, glucose, dextrose, sorbitol, matcha tea powder, cacao barry, white chocolate, and cocoa butter. The instructions describe combining the ingredients and processing, piping into shells, and crystallizing before capping.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Matcha Ganache

    Uploaded by

    Lamia Bouhlal
    323 views2 pages
    The document provides a recipe for matcha ganache including ingredients and instructions. It lists the recipe yield, aw, shelf life, and sweetness level. The ingredients include dairy cream, milk, glucose, dextrose, sorbitol, matcha tea powder, cacao barry, white chocolate, and cocoa butter. The instructions describe combining the ingredients and processing, piping into shells, and crystallizing before capping.

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    The document provides a recipe for matcha ganache including ingredients and instructions. It lists the recipe yield, aw, shelf life, and sweetness level. The ingredients include dairy cream, milk, glucose, dextrose, sorbitol, matcha tea powder, cacao barry, white chocolate, and cocoa butter. The instructions describe combining the ingredients and processing, piping into shells, and crystallizing before capping.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    323 views2 pages

    Matcha Ganache

    Uploaded by

    Lamia Bouhlal
    The document provides a recipe for matcha ganache including ingredients and instructions. It lists the recipe yield, aw, shelf life, and sweetness level. The ingredients include dairy cream, milk, glucose, dextrose, sorbitol, matcha tea powder, cacao barry, white chocolate, and cocoa butter. The instructions describe combining the ingredients and processing, piping into shells, and crystallizing before capping.

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    © All Rights Reserved
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    Sweets by Lana © 2023

    M AT C H A
    GANACHE

    1
    Sweets by Lana © 2023

    M AT C H A
    GANACHE

    Recipe makes AW Shelf Life Sweetness


    1000 g. 0.807 45-60 D ay s ****

    INGREDIENTS

    Dairy cream 38% 230 g In a saucepan combine cream, milk, glucose,


    fat dextrose, sorbitol and matcha tea. Bring to boil.
    Milk 1% fat 70 g Pour the hot mixture over the chocolate and
    Glucose 50 g cocoa butter.
    Dextrose 70 g Process with an immersion blender.
    Sorbitol 50 g
    Transfer to a piping bag, cool down to 27-28C and
    Matcha tea powder 20 g pipe into chocolate shells.
    Cacao Barry 500 g
    Zephyr white Leave to crystallize in a dry place with a
    chocolate temperature below 18C for 12-24 hours before
    Cocoa butter 10 g capping with chocolate.

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