Dark chocolate ganache for enrobing

The perfect dark chocolate ganache for enrobing or dipping has an intense chocolate taste and very smooth mouthfeel. At the same time, it should have a solid texture at room temperature for easy cutting and dipping into chocolate – without the ganache melting away during enrobing. Here's a basic recipe that yields great end results. You can customise it to your own taste with fruit flavours, spices or liqueurs. 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 -

Dark chocolate ganache for enrobing

ingredients preparation
  • 305g
    35% cream
  • 50g
    sorbitol
  • 47g
    dextrose
  • 43g
    invert sugar
Mix together and heat up to 40°C.
  • 463g
    CHD-R731EQU
Melt at 35°C.
  • 66g
    butter oil PF28
  • 24g
    CB
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.