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  2. Intense Chocolate Bar With Healthy Cocoa Nibs, Seeds and Dried Fruits

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
  • 266g
    35% cream
  • 24g
    sorbitol
  • 37g
    invert sugar
  • 24g
    glucose syrup DE 60
Mix together and heat up to 40°C.
  • 473g
    845
Melt at 35°C.
  • 84g
    Cocoa - Cocoa Butter - 4kg Callets
  • 92g
    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

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