Popcorn Ganache
Let’s make a delicious popcorn filling for your chocolates, grab some bonbons and watch a movie. Enjoy the delicious popcorn flavor in a chocolate shell
Ingredients
Directions
- 1
Blend the popcorn into a smaller size and add the heavy cream, invert sugar and glucose.
- 2
Bring the mixture to a boil and take of the heat, emulsify and pass through a fine sieve.
- 3
Pour the popcorn cream mixture over the white chocolate and cacao butter and emulsify again.
- 4
Cool down below 30 degrees C and it’s ready to fill your shells.
Notes
Shelf life 2-3 weeks when stored properly at 16C
