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 components

Milk chocolate ganache for enrobed pralines

  • 251g
    35% cream
  • 29g
  • 43g
    invert sugar
  • 29g
    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.