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.
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@clay
• 3 hours ago
• comments: 0
Updated a Blog:
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@kapil-jain
• 8 years ago
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@colorchocolate
• 8 years ago
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