🔴 PONTOS DE GANACHE | ANA COSTA | SICAO | LOJA SANTO ANTONIO

Recipe: @chefeanacosta and @sicaochocolate 💕 White Ganache 400 g Sicao Gold White Chocolate 200 g heavy cream (without whey, I use Itambé canned chocolate) 30 g heated corn syrup Yield: 630 g Shelf life - Room temperature: 24 hours — Refrigerated: up to 10 days Milk Chocolate or Blend Ganache 400 g Sicao Milk Chocolate OR Blend Chocolate 200 g heavy cream (with whey, I use Itambé chocolate) 30 g heated corn syrup Yield: 630 g Shelf life - Room temperature: 24 hours — Refrigerated: up to 10 days Semi-Sweet Ganache 400 g Sicao Semi-Sweet Chocolate 400 g heavy cream (with whey, I use Itambé chocolate) 30 g heated corn syrup Yield: 830 g Shelf life - Room temperature: 24 hours — Refrigerated: up to 10 days Dark Chocolate Ganache 400 g Callebaut 70% Chocolate 600 g heavy cream with whey (I use Itambé brand) 30 g heated corn syrup Yield: 1030 g Shelf life - Room temperature: 24 hours — Refrigerated: up to 10 days Ruby Ganache 400 g Callebaut Ruby Chocolate 180 g heavy cream without whey (I use Itambé brand can) 40 ml lemon juice 30 g corn syrup Yield: 630 g Shelf life - Room temperature: 24 hours — Refrigerated: up to 10 days Gold Ganache 400 g Callebaut Gold Chocolate 220 g heavy cream without whey (I use Itambé brand can) 30 g corn syrup Yield: 630 g Shelf life - Room temperature: 24 hours — Refrigerated: up to 10 days For filling - Reduce chocolate by 25% For coating - Reduce by 30% www.lojasantoantonio.com.br