Good to go
High profit
Long shelflife
Quick & easy (production)

This Long Shelf‑Life Coffee Chocolate Ganache is designed for consistency, efficiency, and depth of flavor in professional production. Built with Callebaut W2, the ganache delivers a smooth, neutral chocolate base that allows coffee and warm gingerbread spices to express themselves with clarity and balance. The formulation—combining dextrose, balanced fat content, and precise emulsification—extends shelf life while preserving texture and stability. As Chef Julian Rose explains, “I love that Callebaut W2 provides a neutral background for the coffee and gingerbread flavors in this ganache. The final result is similar to a gently‑spiced latte!” The result is a versatile ganache with clean structure, rounded flavor, and reliable performance, ideal for molded bonbons and scaled production environments

Level:: Easy
Makes:: 3500 g
Shelf life:: 110 days
Conservation:: Room temperature

1.5 lb

Heavy cream, 35% fat
5.0 oz

Water
4.5 oz

Dextrose
5.3 oz

Coffee paste
11.1 oz

Anhydrous butter
4.6 lb

Callebaut White Chocolate - W2 - 5kg Block
1.0 oz

Gingerbread spice

In a saucepan, combine heavy cream (35% fat), water (pre-boiled), dextrose, coffee paste (e.g. Trablit), and gingerbread spice powder.
Heat the mixture to 180°F (82°C).
Place the chopped Callebaut W2 chocolate into a Robot Coupe or high-power food processor bowl.
Pour the hot liquid over the chocolate.
Let sit for 2 minutes to allow melting.
Blend at high speed for 1 minute until emulsified.
Add anhydrous butter (softened to 27–29°C).
Blend again for 1 additional minute until smooth and homogeneous.
Allow the ganache to crystallize at room temperature.
Once crystallized, process using a one-shot machine if required for production.