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.
Dark chocolate ganache for enrobing
|Mix together and heat up to 40°C.|
|Melt together at 35°C.|
|Melt and add to the melted chocolate.|
|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.|