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Post by davidhughes on Jan 24, 2017 10:31:24 GMT -5
Hi,
I have been following what recipes in a book have told me for making ganaches, 2:1 ratio chocolate to cream for dark chocolate and 2.5:1 for white and milk chocolate to cream ratio. I then follow the instructions of heat the cream until it is beginning to bubble and pour it over the chocolate, let it sit for a couple of minutes add the orange oil (just using this recipe as an example) then stir it in small circles starting in the center and making them wider as it incorporates the cream until its all mixed in and is smooth and glossy. however when I then put it into a piping bag if I leave it more than 5 minutes before piping as I pipe it it comes out split.
Other recipes such as when I am making a plain dark chocolate ganache and use the above instructions it is going smooth then when I have almost finished mixing it starts to split.
I also have problems trying to make a ganache using fruit purees (except, bizarrely when I mix just white chocolate and the puree with no cream, that one comes out fine for some reason)
I follow the books instructions completely and have tried googling too and following those instructions and it always ends up the same, the ganache splits and I have to rescue it, on some occasions it simply cant be rescued (never can with purees)
Anyone got any suggestions for me? It is really frustrating and I am sure I must be missing something really simple that others are doing.
Many thanks,
David
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Post by Brad on Jan 25, 2017 5:27:46 GMT -5
I'm going to point out the obvious: Don't let it sit for more than 5 minutes. Mix and use.
Now for the less than obvious: Heat.
Your ganache isn't splitting. I'm guessing that once it stops moving, the cocoa butter begins to set (and can do so very quickly). Once you start moving it again (like trying to force it through a piping bag) you are going to get a cottage cheese like product.
You have two choices here: 1. Keep your mixture warm (like around 85 degrees) 2. Increase your liquid content to keep the cocoa butter crystals from binding to each other. HOWEVER (and this is a big one): IF you use too much liquid your emulsion will break and cause you immense grief.
Hope that helps. Brad
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Post by davidhughes on Mar 31, 2017 10:20:34 GMT -5
Thank you for getting back to me Brad, I took on board what you said about it setting due to being too cool and that is exactly it. Instead of what I used to do (heat cream and then pour it over the chocolate) I started to heat the cream to 34C then add tempered chocolate at about 31C it mixes perfectly and comes out exactly how i need it to.
Thanks for the help, I had been looking for a reason why for a long while but everything just turned up about ganache splitting not that cooling would be the reason.
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Post by Brad on Apr 12, 2017 3:32:13 GMT -5
My Pleasure. Glad I could help.
Please, no autographs. Just throw money.
haha!
Happy Chocolate making.
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