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

• 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