White chocolate ganache for enrobing

"With this recipe, you'll create a delicious white chocolate ganache for enrobing or dipping. It has a creamy milk taste and a velvet-like mouthfeel that’s pleasant on the palate. Its texture is easy cut and on the other hand firm enough to not melt away during dipping. You can choose recipe n° W2 for its balanced creamy milk taste, but recipe n° W yields more caramelly flavour notes. Recipe n° Velvet is your best choice if you like your ganache with an intense fresh milk taste that’s not too sweet. Some quick tips: store your ganache in optimal conditions (16°C/away from light) to achieve a 3-month shelf life and use less fluid chocolate recipes – from 💧💧 to max 💧💧💧 – to really get that nice solid ganache texture with a smooth mouthfeel."


Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

White chocolate ganache for enrobed pralines

Ingredients Preparation
  • 148g
    whole milk
  • 86g
    35% cream
  • 38g
  • 48g
  • 32g
    glucose syrup DE 60
Mix together and heat up to 40°C.
  • 484g
Melt at 35°C.
  • 164g
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.

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