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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 enrobing

Products

Cocoa - Cocoa Butter - 4kg Callets

Milk chocolate ganache for enrobing

ingredients preparation
  • 238g
    35% cream
  • 29g
    sorbitol
  • 29g
    glucose syrup DE 60
  • 44g
    invert sugar
Mix together and heat up to 40°C.
  • 506g
    CHM-Q415AR
  • 29g
    CM-CAL
Melt together at 35°C.
  • 124g
    Cocoa - Cocoa Butter - 4kg Callets
Melt and add to the melted chocolate.
  • 2g
    soy lecithin
Add to a Robot-Coupe along with all other ingredients 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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