Milk chocolate ganache for enrobing | callebaut.com
A great milk chocolate ganache should combine cocoa flavours with creamy and caramelly notes. On top of that, it should have a velvety... read more
Ingredients
- 266 g 35% cream
- 24 g sorbitol
- 37 g invert sugar
- 24 g glucose syrup DE 60
More Like This
Milk chocolate ganache for enrobing | Ogonblink
barry-callebaut.com
Milk chocolate ganache for enrobing | Van Houten
barry-callebaut.com
Milk chocolate ganache for moulded pralines | Le Royal
barry-callebaut.com
Dark chocolate ganache for enrobing | callebaut.com
callebaut.com
Dark chocolate ganache for enrobing | callebaut.com
callebaut.com
Dark chocolate ganache for enrobing | callebaut.com
callebaut.com
Milk chocolate ganache for moulded pralines | Van Houten
barry-callebaut.com
White chocolate ganache for moulded pralines | callebaut.com
callebaut.com