Chocolate Ganache Frosting

Batch Size:
Yield:

Main

AmountIngredient
Chocolate58%
Heavy Cream
Glucose Syrup
Salt½ tsp
Brandy
Scaled ingredient total2,340.5 g

Prep Method 5

  1. 1.Melt the chocolate over a water bath in a bowl large enough to accommodate the entire recipe.
  2. 2.In a saucepan, heat the cream, glucose, and salt to 85°F (29ºC). Pour over the melted chocolate and emulsify until smooth.
  3. 3.Whisk in the brandy.
  4. 4.Pour the ganache into hotel pans and cover the surface with plastic wrap to prevent a skin from forming. Allow to set at room temperature.
  5. 5.Chill or warm the ganache to desired consistency as needed before use.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
ChocolateThis ingredient is not yet set with a purchase cost and unit—
Heavy Cream$5.225
Purchase item nameGreat Value Heavy Whipping Cream, 32 oz Carton
Purchase cost$4.74
Purchase unit32 ounce_mass
Date added2026-08-08
Item ID #10450340
Vendorwalmart
Glucose SyrupThis ingredient is not yet set with a purchase cost and unit—
Salt$0.0023
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
BrandyThis ingredient is not yet set with a purchase cost and unit—
Total Yield2,340 g
Total Cost$5.2272
Cost Per G:$0.0022

Partial estimate; unpriced ingredients are excluded. 43% of ingredient weight is priced.

3 costing issues
  • Chocolate: no active USD purchase price with a convertible package size
  • Glucose Syrup: no active USD purchase price with a convertible package size
  • Brandy: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data2 of 5 connected
!ChocolateAdd nutritional data1000 g›✓Heavy CreamCream, heavy1000 g›!Glucose SyrupAdd nutritional data316 g›!BrandyAdd nutritional data22 g›✓SaltSalt, table2.5 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories140

% Daily Value*

Total Fat 15g
20%
Saturated Fat 9g
44%
Cholesterol 45mg
15%
Sodium 50mg
2%
Total Carbohydrate 2g
1%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein <1g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 43% mapped. Scaled batch: 3360 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details