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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.
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Milk chocolate ganache for enrobed pralines

Ingredients: Milk chocolate ganache for enrobed pralines

  • 8.9 oz
    35% cream
  • 1.0 oz
    sorbitol
  • 1.5 oz
    invert sugar
  • 1.0 oz
    glucose syrup DE 60

Preparation: Milk chocolate ganache for enrobed pralines

Mix together and heat up to 40°C.

Ingredients: Milk chocolate ganache for enrobed pralines

Preparation: Milk chocolate ganache for enrobed pralines

Melt at 35°C.

Ingredients: Milk chocolate ganache for enrobed pralines

Preparation: Milk chocolate ganache for enrobed pralines

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.