Milk chocolate ganache for enrobing

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -
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 instructions

(Fill in the desired quantity and recalculate)

Dark chocolate ganache for enrobing

  • 268g
    35% cream
  • 27g
  • 27g
    glucose syrup DE 60
  • 40g
    invert sugar
Mix together and heat up to 40°C.
Melt together at 35°C.
  • 107g
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.