ganache using different choc. %

[m brown]

cocoa butter will add strength to the ganach, if your white chocolate ganach is not setting up add some cocoa butter and you gain more cocoa butter flavor.
when enrobing you can add cocoa butter to thin the chocolate if it is too thick.

[angrychef]

To bighat:

Yeah, I also looked in the Callebaut website ---I didn't realize they had so many different types of chocolate according to viscosity. A letter before the number(A-L) represents 1% less cocoa butter. So if it has the letter L, it means the chocolate is going to be quite viscous. This explains why I once ordered L60/40 and I thought it was weird why it was so viscous. If it has a number, it usually means the cocoa butter % goes up 1%, so the chocolate is more flowing.

Guess I did learn something today.

[shahine]

I use callets chocolate for ganache 58% or 72% and it doesnt break . breaking is due to extra whipping or stirring. no need to whisk. for truffles put some butter in the chocolate.
truffles: 1 liter of cream. 2 kg of chocolate 400 gr of buter.
good luke for every one