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Chocolate curd cream → Recipe No. 1 → Constructor ganache

Constructor ganache: Chocolate curd cream

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 96.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	27.0	32.22	8.70
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	29.06	24.41
Granulated sugar	99.85	26.65	26.61
Fresh whole milk the weight ratio of fat 3.2%	12.0	12.73	1.53
Cocoa powder [Skurikhin]	95.0	3.30	3.14
Sign up	99.85	0.26	0.26
Cognac	—	0.13	—
Total			64.64
Output in finished product	62.2	96.80	60.23

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	37.8	20 maximum
total sugar, %	26.6	25-30 minimum
cocoa butter, %	0.5	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	2.5	10-16 maximum
dairy fat, %	22.7	15 maximum
total fat, %	25	25-40
milk solids not fat (MSNF), %	1.5
proteins, %	6.0
alcohol, %	0.0

List of recipes

Chocolate curd cream (Recipe No. 1) included in recipes:

Herringbone cake [Kashira]

Recipe No. 1

Constructor ganache: Chocolate curd cream

Chocolate curd cream (Recipe No. 1) included in recipes:

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