Ganache Master

INSTRUCTIONS: Starting from Primary Chocolate, pick the ingredients you would like from the dropdown menus on the left under the Flavor Profile column. Your selections will appear on the right-hand side column under the Ganache Properties. For all selected ingredients except the primary AND the secondary chocolate, enter the weight percentages. These weight percentages are with respect to the total weight of the ganache. Secondary chocolate percent is with respect to the weight of the first chocolate. The algorithm will calculate the weight of the first chocolate and then assign the second chocolate weight based on the percent value selected for the second chocolate. To understand why please read Question 2 in the "Questions" tab. Then if desired select one of the Other Requirements. Select the desired Hardness and Emulsion Ratio (ER) values. Get the sugar range and select a value, Click on the "Develop the Recipe". The recipe will appear below; print and/or save as pdf. To better understand the Hardness and ER value selections please read the section 6 of the white paper in the "Learn" tab. For more detailed information on how to use the page please see the "How" tab.