Shelf stable hot chocolate mix
Posted in: Tech Help, Tips, Tricks, & Techniques
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.