Dark chocolate ganache for enrobing
The perfect dark chocolate ganache for enrobing or dipping has an intense chocolate taste and very smooth mouthfeel. At the same time, it should have a solid texture at room temperature for easy cutting and dipping into chocolate – without the ganache melting away during enrobing. Here's a basic recipe that yields great end results. You can customise it to your own taste with fruit flavours, spices or liqueurs. 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.
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Dark chocolate ganache for enrobing
Ingredients: Dark chocolate ganache for enrobing
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305 g35% cream
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50 gsorbitol
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47 gdextrose
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43 ginvert sugar
Preparation: Dark chocolate ganache for enrobing
Mix together and heat up to 40°C.
Ingredients: Dark chocolate ganache for enrobing
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463 g
Preparation: Dark chocolate ganache for enrobing
Melt at 35°C.
Ingredients: Dark chocolate ganache for enrobing
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66 gbutter oil PF28
Preparation: Dark chocolate ganache for enrobing
Melt and add to the melted chocolate.
Ingredients: Dark chocolate ganache for enrobing
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2 gsoy lecithin
Preparation: Dark chocolate ganache for enrobing
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.
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