Flexible Chocolate Ganache
Batch Size:
Yield:
Main
| Amount | Ingredient |
|---|---|
| Gelatin Sheets | |
| Watercold | |
| Agave Syrup | |
| Coffee | |
| Agar Agar1½ t | |
| Glucose Syrup | |
| Heavy Cream | |
| Salt¼ tsp | |
| Chocolate58-72% |
Scaled ingredient total1,510.25 g
Prep Method 7
- 1.Bloom the gelatin in cold water; the gelatin will absorb the majority of the water.
- 2.Combine the agave syrup, coffee and agar in a saucepan and bring to a boil. Add the glucose syrup and whisk to blend.
- 3.Add the cream and salt to the saucepan and return to a boil.
- 4.Add the bloomed gelatin to the hot cream mixture and whisk to dissolve.
- 5.Pour the hot cream mixture over the chocolate in a bowl and allow to stand for 2 minutes; emulsify until smooth.
- 6.Pour the ganache onto an acetate lined half-sheet pan.
- 7.Refrigerate for 4-6 hours or overnight.
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
Gelatin SheetsThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
Agave SyrupThis ingredient is not yet set with a purchase cost and unit—
CoffeeThis ingredient is not yet set with a purchase cost and unit—
Agar AgarThis ingredient is not yet set with a purchase cost and unit—
Glucose SyrupThis ingredient is not yet set with a purchase cost and unit—
Heavy Cream$4.7025
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
Salt$0.0011
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
ChocolateThis ingredient is not yet set with a purchase cost and unit—
Total Yield1,500 g
Total Cost$4.7036
Cost Per G:$0.0031
Partial estimate; unpriced ingredients are excluded. 60% of ingredient weight is priced.
7 costing issues
- Gelatin Sheets: no active USD purchase price with a convertible package size
- Water: no active USD purchase price with a convertible package size
- Agave Syrup: no active USD purchase price with a convertible package size
- Coffee: no active USD purchase price with a convertible package size
- Agar Agar: no active USD purchase price with a convertible package size
- Glucose Syrup: no active USD purchase price with a convertible package size
- Chocolate: 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 9 connected
✓Heavy CreamCream, heavy900 g›!ChocolateAdd nutritional data375 g›!Agave SyrupAdd nutritional data100 g›!CoffeeAdd nutritional data50 g›!Glucose SyrupAdd nutritional data50 g›!WaterAdd nutritional data25 g›!Gelatin SheetsAdd nutritional data5 g›!Agar AgarAdd nutritional data4 g›✓SaltSalt, table1.25 g›Nutrition Facts
Serving size100 g
Amount per serving
Calories200
% Daily Value*
- Total Fat 21g
- 27%
- Saturated Fat 12g
- 61%
- Cholesterol 60mg
- 21%
- Sodium 45mg
- 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 · 60% mapped. Scaled batch: 3024 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.