Almond Ganache

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Almond Ganache

almond ganache

For the Almond Ganache:


  • 125g     Cream
  • 30g       Glucose DE 36
  • 300g     823
  • 10g       Barry Callebaut® Cocoa Butter
  • 40g       Amaretto
  • 65g       American Almond® Almond Butter

For the Assembly:


  1. Combine the cream and sugar and heat to 104°F.
  2. Heat the chocolate to 95°F.
  3. Add in the paste to the chocolate.
  4. Add the Amaretto to the chocolate paste mixture.
  5. Emulsify the almond ganache in a robot coupe.

Recipe courtesy of American Almond® –