Ganache Texture | The Lab

Starting point

Choose a reference, then adapt it to your own use.

Neutral dark-ganache starter for formulation experiments.

Formula

Edit weights directly. Open a row to inspect model contribution.

Guanaja 70%Valrhonag

Cocoa butter208.0 g41.6%

Cocoa solids142.0 g28.4%

Sucrose150.0 g30.0%

Adds cocoa butter for the crystalline fat network, insoluble cocoa particles for reinforcement, and sucrose to the aqueous-soluble phase.

Approximation from Valrhona declared cocoa content and nutrition data.

Cream 35%g

Water208.8 g58.0%

Milk fat126.0 g35.0%

Milk / plant solids25.2 g7.0%

Adds water plus milk fat. Milk fat plasticises the cocoa-butter network and lowers the effective melting range.

Generic 35% cream decomposition.

Glucose syrup DE40g

Glucose syrup50.0 g100.0%

Adds soluble carbohydrate and water; affects aqueous concentration and, below 0°C, freezing-point depression.

80% dry matter by default; DE40 molecular weight is derived from the published DE relation.

Invert sugarg

Invert sugar40.0 g100.0%

Adds glucose/fructose-like soluble molecules; increases dissolved-solids concentration and strongly influences frozen serum state.

75% dry matter by default.

Butter 84%g

Water8.0 g16.0%

Milk fat42.0 g84.0%

Adds milk fat rather than cocoa butter: it can soften the cocoa-butter crystal network while increasing total fat richness.

Modeled as 84% milk fat and 16% water.

Add ingredient

Total1000 g

Process

Set evaluation temperature and crystallisation history.

Serving temperature

°C

Maturation

Maturation temperature

°C

Emulsification

min

Composition used by the model

Water216.8 g

Cocoa butter208.0 g

Milk fat168.0 g

Cocoa solids142.0 g

Sucrose150.0 g

Glucose syrup50.0 g

Invert sugar40.0 g

Milk / plant solids25.2 g

At a glance

Firm

Firm filling / clean handling

71GFI / 100

Likely range71–83

Confidence76%

Solid fat11.9%

Maturity99.8%

Temperature response

Scientific details

Fat connectivity proxy: 0.0395
Cocoa particle crowding: 0.612
Free water fraction: 23.7%
Aqueous viscosity: 11.78 mPa·s
Fat blend evidence: extrapolated
Process interpretation: reference-window

Warnings

Glucose DE estimates number-average molecular weight; equal-DE syrups can still differ in saccharide distribution and functionality.
CB/milk-fat eutectic estimate is outside the strongest 10-25 C, 0-30% milk-fat reference domain.
Published and industrial fat-blend references disagree materially; the SFC interval is intentionally wide.
GFI range is widened because cocoa-butter/milk-fat SFC references disagree for this blend region.
Cocoa-particle volume uses a fixed density and does not yet model fibre swelling or particle-size distribution.
Dissolved-solids volume is a structural proxy; concentrated sugar/polyol solutions have non-additive volumes.
v0.5 separates cocoa-fibre crowding from fat connectivity: cocoa can reinforce the matrix while also hindering partial coalescence.
Trehalose, lactose, sorbitol and glucose-syrup solids currently use sucrose-like viscosity weighting while retaining their own molecular behavior elsewhere; this is an explicit mixture extrapolation.
Milk proteins/minerals and unspecified soluble solids are excluded from the carbohydrate-viscosity fit; predicted aqueous viscosity is therefore a carbohydrate-phase estimate, not full serum rheology.

Sources

McGill & Hartel, Journal of Food Science (2018)published-data

Direct ganache evidence: crystalline fat content and insoluble cocoa particle loading increase firmness; soluble sugar and milk solids soften the system.

DOI 10.1111/1750-3841.14053

Castro-Alayo et al., Foods (2022)published-model

Pure cocoa-butter Avrami kinetics at 15-19 C. We reconstruct k from published n and theoretical half-time because the published 19 C row contains an internal n/k/t1/2 inconsistency.

DOI 10.3390/foods11121769

Rong, Sillick & Gregson, Journal of Food Science (2009)published-model

Theoretical DE relation DE = Mglucose/Mn * 100 is used to estimate number-average molecular weight for colligative calculations.

DOI 10.1111/j.1750-3841.2008.00993.x

Representative cocoa-butter p-NMR SFC datapublished-data

Generic SFC curve; botanical origin, polymorph and thermal history remain product-specific.

Representative anhydrous milk-fat SFC datapublished-data

Milk-fat SFC varies substantially with season and region; this curve is a central estimate.

Confectionery gelatin in concentrated sugar solutionsextrapolated

Anchors gelatin thermal trends, but Namelaka gelatin concentrations are much lower than the 4-6% systems studied.

DOI 10.1016/j.foodhyd.2021.107132

Ganache secondary network agingcalibration

Hours-scale organization after primary fat crystallization; intentionally separate from published primary Avrami kinetics.

GFI perceptual mappingcalibration

Logistic mapping from latent structure to 0-100; not a physical law.