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 -

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
    CB
  • 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.