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.