Chocolate Knowledge Hub

The study of ganache formulations is essential for understanding the balance between flavor, texture, and preservation in chocolate products. A ganache is not merely a mixture of chocolate and cream: it is a carefully structured emulsion in which each percentage of cocoa butter, total fat, sugars, and solids plays a key role in the final result. Simple balancing ensures good texture, while advanced techniques—based on nutritional charts and water activity (Aw)—allow for an extended shelf life.

The impact on flavor is directly tied to the ratio of sugar, cocoa, and fats. Texture and viscosity, on the other hand, depend on water content, cocoa butter, and reducing sugars. To stabilize an emulsion, cocoa butter must be kept above 18%, total fats between 25% and 40%, and solids above 70%. This prevents issues such as fat separation, drying, or rancidity.

Formulation calculations use the classic rule of three, adjusting chocolate, cream, butter, and even fruit pulps to achieve the ideal balance. For example, a 1:1 ganache made with 50% chocolate and 35% cream can reach up to 42.5% total fat, requiring adjustments to maintain stability. The inclusion of fruits such as passion fruit significantly alters solids and water activity, challenging the chocolatier to find creative solutions.

Therefore, mastering these variables is essential for creating ganaches with a refined sensory profile, a texture suited to their purpose—whether bonbons, coatings, or cut ganaches—and a longer shelf life. The chocolatier who understands this “mathematics of flavor” turns technique into art, delivering products that combine pleasure, safety, and excellence.

This mathematics of flavor is taught here by chef, chocolatier, and pastry instructor Luísa Jungblut.

At Castelli, technique becomes art, and art becomes extraordinary results.

Professional Training Program | Creative Chocolatery