I would like to package our hot chocolate recipe so that our clients can make it at home. I need it to be able to be sold outside of a fridge, on a shelf. The base that is usually used is a water based ganache and a 65% chocolate. That is then added to hot milk or just heated on it's own as a thick hot chocolate drink. I am looking to either sell it as a dry mix or as a liquid ganache with instructions to add to hot milk. Is there a way of "canning" the ganache? Any advice on hot chocolate that is sold to the public as a mix is greatly appreciated.
Activity
@keith-ayoob
• 2 months ago
• comments: 0
Posted a response to
"Raw Cacao Beans vs 100% Dark Chocolate"
"@joe-john, I'd like to weigh in on this. First, some of the nutritional info you post there is reasonable, some is not -- and that's not unusual...."
@tet-kay
• 6 months ago
• comments: 0
Created a new forum topic:
Tempering Machine can I keep adding chocolate chips?
Tempering Machine can I keep adding chocolate chips?
@chocolatelover123
• 5 years ago
• comments: 0
Created a new forum topic:
New Chocolate Brand - "Palette"
New Chocolate Brand - "Palette"