Couvertures based on vegetable fats are used for glazing products also for the production of various types ganache creams. For efficient results(gloss, coating, etc.) is important to be respected couverture's melting temperature and cooling time of the final product after coating. Whipping cream's quality (natural or vegetable, fat content, etc) and couverture's quality influences the final result of ganache. For a qualitative ganache is recommended couvertures from category A.
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