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Constructor ganache: Body recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 482.3 g
unfinished
products
in kind
in solids
Sign up99.85296.61 296.17 
Peeled almond kernel80.0 187.28 149.82 
Alcohol—  24.12 —   
Total445.99 
Output in finished product92.0 482.30 443.72 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %8.020 maximum
total sugar, %305.725-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %10025-40
milk solids not fat (MSNF), %0.0
proteins, %35
alcohol, %24.0