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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395) → basic recipe → Constructor ganache

Constructor ganache: Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 416.7 g
unfinished
products
in kind
in solids
Sign up84.0 191.57 160.91 
Granulated sugar99.85132.89 132.70 
Fresh whole milk the weight ratio of fat 3.2%12.0 88.60 10.63 
Chicken eggs [chicken egg] [2]27.0 23.63 6.38 
Cocoa powder [Skurikhin]95.0 22.35 21.23 
Sign up—  0.64 —   
Vanilla essence—  0.58 —   
Total331.85 
Output in finished product76.7 416.70 319.61 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %23.320 maximum
total sugar, %133.725-30 minimum
cocoa butter, %3.210-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %17.210-16 maximum
dairy fat, %154.915 maximum
total fat, %16125-40
milk solids not fat (MSNF), %10.3
proteins, %12
alcohol, %0.2
List of recipes

Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395) (basic recipe) included in recipes:

№177 Cake "Seagull"No. 177
№166 Cake "Zenith"No. 166
№184 Cake "Serenade"No. 184
№393 Pastries "Moscow set"recipe number 1
No. 394 Small cakes "Jubilee set"recipe number 1
№168 Cake "Yaroslavna"No. 168
№231 Cake "Night"No. 231
No. 395 Biscuit-cream cake (diamonds, cubes, stripes)recipe number 1

Recipe on Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395) contained in handbooks:

calculations, forms, documents: