White chocolate ganache for enrobing

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -
"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."

Recipe components

White chocolate ganache for enrobed pralines

  • 181g
    whole milk
  • 91g
    35% cream
  • 43g
  • 56g
  • 36g
    glucose syrup DE 60

Mix together and heat up to 40°C.

Melt at 35°C.

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.