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I'm looking to get a good basic chocolate for enrobing (and using in ganaches). As my truffles tend to fall apart and not set up very firm (despite butter & invert sugar), I'm guessing I need a "thin" chocolate for enrobing.

I'm looking for a "go-to" predictable, but great chocolate in dark, milk & white. I don't have the ability to taste all the varieties of each..so at this point I'm asking for your expertise.

Guittard's best dark/milk/white for enrobing?

Callebaut's best dark/milk/white for enrobing?

Valrhona's best dark/milk/white for enrobing?

And..which brand do you prefer the most?

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From your list for a beautiful chocolate that is consistant in its performance I pick Valrhona, hands down. Where do you buy your chocolate? You should be able to ask them for some recomendations, too and to give you some of the specs. A lot of chocolate has it right on the packaging what uses it is most suitable for.

It is not on your list but El Rey's Icoa is my favorite white chocolate by a long shot, though I have never enrobed with it.
Hello Amber,
As chocolatier, and only working with Valrhona I would be glad to give you some of the basics for ganaches to cut with guitar and enrobing.

500 g cream 35%
8 /10% invert sugar
10/15% butter of the best quality

dark chocolate: 640 g Araguani 72% cacao
milk chocolate: 1000 g Jivara 40% cacao
white chocolate: 1220 g Ivoire 35%

This recepie is for one square 34x34 cm, 1 cm hight

Lots of succes...)
Geert Vercruysse
Thanks very much for this. I like your chocolates very much.

I have a question here: if I want to make fruity flavour ganache, say raspberry puree, what is the percentage of everything else?

What is the best chocolates to go with fruits? White or milk or dark?
I only want to make realy fruits puree not artificial flavour. Often the fruit flavour gets overshadowed by the flavour of chocolate. What shall I do to make fuit flabour to stand out? If I put too much fruit puree the ganache get very wet and soft and can not handle.

Is this the only solution by adding cocoa butter to make the ganache firm?

Please help.

Regards

Xinhong
CHOCOLATE GANACHE WITH RASPBERRY PULP
The principle is the same as for a classic ganache. The recipe proposed is made with raspberry pulp plus 10% sugar.
*To obtain better texture and preservation, make sure when creating your recipes that you add 8-10% of inverted sugar and 10-15% of butter to the raspberry
pulp/cream ingredients, or for Guanaja: 500g raspberry pulp, 700g GUANAJA (=70 % cacao), 90g inverted sugar, 165g butter. For ganaches made with milk chocolate 1000g(JIVARA LACTEE (=40% cacao), partially melt the chopped chocolate to help the emulsion to form. For ganaches made with Ivoire chocolate 1400g , melt all the chocolate at 35°C.

Lots of succes,
Geert
www.patisserievercruysse.be
Attachments:
Thanks very much your insights on this. This would be very helpful for me.

By the way can I use Sorbitol, also known as glucitol as the replacement of inverted sugar?

My supplier only has Sorbitol.


Thanks
Hello Xinhong Liu,

Sorbitol can be used, but its like maltitol!
D-sorbitol also D-glucitol (E420)

Sorbitol is a sugar substitute. It may be listed under the inactive ingredients listed for some foods and products. Sorbitol is referred to as a nutritive sweetener because it provides dietary energy: 2.6 kilocalories (11 kilojoules) per gram versus the average 4 kilocalories (17 kilojoules) for carbohydrates. It often is used in diet foods (including diet drinks and ice cream), mints, cough syrups, and sugar-free chewing gum.

Sorbitol Side Effects
Sorbitol is a sweetener, used instead of sugar. It is important you know about sorbitol side effects before you make extensive use of it.

As you can see, you have to be careful with the use of Sorbitol.

Geert
Attachments:
Thanks so much on this.

I will get inverted sugar. I read about some airticles about making inverted sugar.

I want to give a go.


Best regards,

Xinhong
thank you!
Hi Geert,

I'm using callebaut at the moment but I want to switch to Valrhona soon.

I have a problem with callebaut with enrobing. The shell is too thick and when it's too thick it tastes very hard. I want the coating as thin as possible so the the flavour of shell chocolates wont affect the ganache flavour.

Do you have any ideas about h it?

Do you think if i use Valrhona this problem would be solved?

I have bought few boxes chocolates from 'La Maison du Chocolat' and the chocolate shell is very thin and soft. The chocolates tastes great. I have heard La Maison use Valrhona. Is that the trick?


Thanks in advance.

Xinhong
What is the viscosity of the chocolate that you are using. You may need to switch to a chocolate with a lower viscosity. The more viscous the thicker the shell. I use a Valrohna with 4 drops on a 5 drop tear system and helps keep the shell thin.
Satilia Noire:
“Specifically designed for coating”
62% min cocoa
37% sugar
38% fat
Attacks with a bitter profile, then subtle aromas of sweet almond give way to long roasted, chocolaty notes.

Equatoriale Noire
“Specifically designed for coating”
55% min cocoa
43,5% sugar
37% fat
Equatoriale Noire 55% is renowned for its balanced taste and its ease of use.

Equatoriale Lactée
“Specifically designed for coating”
35% min cocoa
44% sugar
20% milk
37% fat
Equatoriale Lactée 35% is the chocolate of excellence both for the smoothness of its taste and for its colour.

Satilia Lactée
“Specifically designed for coating”
32% min cocoa
43% sugar
23% milk
35% fat
Chocolate dominant, slightly sweet and a little biscuit.

These are Valrhonas four chocolates used for enrobing, I work now with the Satilia and they are fine!
Greetings
Geert
Hi Geert,

You can not be more helpful! This is what I asked for. I cannot thank you enough for this.

I will have to copy your notes down and put it in my notebook and more importantly start practising with your tips.

Good night.

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