Ganaches and crystallization – Advanced level


At the end of the training, the trainee will be able to:

  • To approach, at an advanced level, the science and techniques of making chocolate masses.
  • To acquire a better control in the manufacture of ganaches and chocolate candies, a security in the stability of the products and a reduction of waste.


  • The raw materials used in the composition of ganaches, their properties and functionalities: sugar syrups, cream, lactic butter, cocoa butter, fruit puree, fruit concentrates, chocolates, cream powder, alcohols, etc…
  • How to establish the decomposition of the recipe
  • Composition databases
  • Use of Quantara software, (development of recipes and nutritional values)
  • Physical and chemical properties of greases
  • Fat compatibility and eutectic phenomenon
  • Emulsifiers, properties and functions
  • Use and technicality of sugars and sugar syrup
  • Basic recipes with and without vegetable fats
  • Ganache balancing in terms of water activity, water content, fat content, sugar content,
  • Influence of non-fat solids in ganache
  • Technicality on the mixing of fatty and aqueous phases and influence of temperatures and shear force during mixing
  • Pre-crystallization (tempering) of ganaches
  • Different mixing equipment
  • Ganaches one shot
  • Problem of phase inversion (continuous and discontinuous phase), homogeneity (slicing)
  • The cooling process
  • Storage and packaging
  • Product life and preservation


Méthodes pédagogiques

  • Individual or group-based support
  • Trainee makes all the recipes with the trainer
  • Documents and theoretical support: recipe booklet
  • Provision of Quantara software, temperatur, Magic Temper, ph meter, ball mill, etc.
  • Tasting and analysis of the productions.
  • End of training report