Tesco Finest Belgian Chocolate Ganache 400G
£3.40
£0.85/100g
Tesco Finest Belgian Chocolate Ganache 400G
£3.40
£0.85/100g
Guideline Daily Amounts
- Energy
- 657kJ
- 158kcal
- 8%of the reference intake
- Fat
- 10.3g
- 15%of the reference intake
- Saturates
- 5.2g
- 26%of the reference intake
- Sugars
- 11.2g
- 12%of the reference intake
- Salt
- 0.02g
- <1%of the reference intake
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Description
Ingredients
INGREDIENTS: Palm Oil, Belgian chocolate (20%) [Cocoa Mass, Sugar, Fat Reduced Cocoa Powder, Soya Lecithins], Sweetened Condensed Milk, Glucose Syrup, Invert Sugar Syrup, Water, Emulsifiers (Mono- and Di-Glycerides of Fatty Acids, Soya Lecithins), Flavouring, Preservative (Potassium Sorbate).
Allergy Information
Legal information
Number of uses
Net Contents
Preparation and Usage
(Instructions printed on pot label)
For Piping: If using an electric whisk, use directly from the pot (stored at room temperature) and beat until the colour lightens. If using a balloon whisk, apply minimal heat to soften before mixing (no more than 5 seconds in the microwave).
(Instructions printed on lid label)
Instructions and 7 ways to enjoy
How to Heat
800W Microwave Instructions
- Remove the lid and rest on top of the pot
- Heat in the microwave for 30 seconds, then gently stir
- Heat for a further 10 seconds and stir
If needed, heat for an additional 10 seconds and stir. Repeat this step until there is a smooth consistency.
Coating
- Prepare a cake with buttercream or frosting, chill for 20 minutes
- Set the cake on a wire rack over a large bowl and simply heat the ganache as per the instructions. Pour over the cake
- Allow to set before transferring to a plate or board
Dripping
- Heat the ganache as per the instructions
- Flood the top of the cake with just enough to cover the top
- Pour the rest into a piping bag and pipe around the top edge, allowing the ganache to gently drip down
Whipping
- Whisk the ganache on medium speed for 1-2 minutes or until it becomes pale brown
- Half fill a piping bag fitted with a star nozzle
- Pipe on top of cupcake
Top tip: Whipped ganache can also be used for filling the layers of a cake
Drizzle
- Heat the ganache as per the instructions
- Place the shortbrread or cake to be drizzled on a wire rack set over greaseproof paper
- Use a spoon to drizzle ganache
Dipping
- Heat the ganache as per the instructions
- Dip fruit, biscuits or marshmallows
- Sprinkle with your favourite decorations before it sets
Truffles
- Chill pot of ganache for 1 hour or until firm and line a baking tray
- Spoon and shape ½ tbsp of ganache into a rough ball, place on to the baking tray
- Place in the freezer until firm
- With cool hands, roll into a ball - wash hands after a couple of rolls
- Place back into the freezer to become firm, if needed
- Coat the truffles in your chosen topping
Pouring
- Heat the ganache as per the instructions
- Spoon or pour the ganache into a prepared tart case
Top tip: Leftover ganache can be used to pour over your favourite fruit or ice cream.
| Typical Values | Per 100g / Per 100ml | A serving contains |
|---|---|---|
| Energy | 1991kJ / 478kcal | 657kJ / 158kcal |
| Fat | 31.3g | 10.3g |
| Saturates | 15.9g | 5.2g |
| Carbohydrate | 44.2g | 14.6g |
| Sugars | 33.8g | 11.2g |
| Fibre | 2.9g | 1.0g |
| Protein | 3.4g | 1.1g |
| Salt | 0.05g | 0.02g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| As sold | - | - |
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