Chocolate Ganaches: Formulation, Processing and Stability in View of the New Production Trends
Barbora Lapčíková,
Lubomír Lapčík,
Tomáš Valenta
et al.
Abstract:This review aims at the current trends in chocolate ganache production and recipe formulation. Ganache is a blend of chocolate, sugars, dairy, and other ingredients commonly used to fill pralines, pastries, etc. In spite of ganache’s popularity in the food industry, a comprehensive review focused on the application of functional substances and ganache processing has not been discussed in the scientific literature. This review addresses the new ways of applying special ingredients, such as vegetable fats and se… Show more
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