Skip to main content
A Barry Callebaut Brand
My Barry Callebaut
  • Careers
  • Contact
Products
See all products
Articles
See all articles
Recetas
See all recipes
Show results
Ogonblink
  • Products
  • Segments
  • Services
  • Brands
  • Trends & Insights
    • About sustainability
    • Forever Chocolate
    • Sustainability stories
    • ESG
    • About Us
    • Investor Relations
    • Media
    • Our history
A Barry Callebaut Brand
Ogonblink
  1. Home
  2. Chocolate Bar With Salted Caramel and Crispearls™

Milk chocolate ganache for enrobing

A great milk chocolate ganache should combine cocoa flavours with creamy and caramelly notes. On top of that, it should have a velvety smooth mouthfeel and a perfectly solid texture for cutting without deforming, or without melting away during dipping. This recipe will help you achieve great end results with a taste and texture your customers will love. The shelf life of this ganache is around 3 months when stored in optimal conditions (16°C /away from light). For the best results, we recommend using less fluid chocolate recipes – from 💧💧 to max 💧💧💧 – yielding ganaches with a nice solid texture and smooth, velvety mouthfeel.

Recipe

Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -
  1. Milk chocolate ganache for enrobed pralines

Products

Cocoa - Cocoa Butter - 4kg Callets

Milk chocolate ganache for enrobed pralines

ingredients preparation
  • 251g
    35% cream
  • 29g
    sorbitol
  • 43g
    invert sugar
  • 29g
    glucose syrup DE 60
Mix together and heat up to 40°C.
  • 488g
    823NV
Melt at 35°C.
  • 95g
    Cocoa - Cocoa Butter - 4kg Callets
  • 66g
    CM-CAL
Add at ambient temperature to the chocolate. Then add everything to a Robot-Coupe and emulsify. Frame at a temperature between 30 and 35°C. Leave to crystallise in a refrigerator for 12 hours.

Discover more recipes

Milk chocolate ganache for enrobing

Milk chocolate ganache for enrobing

Milk chocolate ganache for enrobing

Milk chocolate ganache for enrobing

Milk chocolate ganache for enrobing

Milk chocolate ganache for enrobing

Milk chocolate ganache for enrobing

Milk chocolate ganache for enrobing

Footer menu

  • Important links
    • Brands
    • Trends & Insights
    • Sustainability
    • Careers
    • Contact
    • Report a concern
  • Products
    • Chocolate
    • Chips & Chunks
    • Cocoa
    • Cacaofruit
    • Fillings
    • Coatings
    • Nuts
    • Decorations & inclusions
    • Food colorants
    • Personalisation sheets
    • View All
  • Segments
    • Confectionery
    • Bakery & Pastry
    • Dairy & Drinks
    • Ice Cream & Desserts
  • Services
    • Trends, Co-creation and Inspiration
    • Technical and R&D
    • Sourcing
    • Chocolate Academy
    • Sustainable Choices Support

Account & settings

My Barry Callebaut
© 2025 Barry Callebaut. all rights reserved

Footer - meta navigation

  • Responsible Disclosure Policy
  • Legal information
  • Privacy & cookie policy
  • Cookie settings

Navigation

Ogonblink

Main menu (mobile)

  • Products
  • Segments
  • Services
  • Brands
  • Trends & Insights
    • About sustainability
    • Forever Chocolate
    • Sustainability stories
    • ESG
    • About Us
    • Investor Relations
    • Media
    • Our history
My Barry Callebaut
  • Careers
  • Contact

Choose your region.

Brand not available in your region

Loading...
Loading