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Creamy cream with chocolate glaze (in No. 186) → the main → Constructor ganache

Constructor ganache: Creamy cream with chocolate glaze (in No. 186)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 96.1 g
unfinished
products
in kind
in solids
Sign up84.0 27.05 22.72 
Chocolate glaze [Skurikhin]99.1 25.33 25.10 
Granulated sugar99.8516.66 16.63 
Cognac—  12.76 —   
water—  9.80 —   
Sign up74.0 6.36 4.71 
Vanillin—  0.008—   
Total69.16 
Output in finished product70.6 96.10 67.85 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %29.420 maximum
total sugar, %32.025-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %22.415 maximum
total fat, %3125-40
milk solids not fat (MSNF), %1.7
proteins, %2.0
alcohol, %4.2
List of recipes

Creamy cream with chocolate glaze (in No. 186) (the main) included in recipes:

№186 Cake "Aadam"No. 186

Recipe on Creamy cream with chocolate glaze (in No. 186) contained in handbooks:

calculations, forms, documents: