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Post by mrrowan on Nov 10, 2018 10:26:16 GMT -5
Hi All, I bought a wheel tempering machine. I would like to know, if I wanna make a chocolate ganache, a chocolate that will not harden, can I just simply add milk in the tempering machine once the chocolate is tempered? Anyone using like this machine can help? Kindly advise me. Thank you.
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Post by Ben on Nov 13, 2018 8:08:10 GMT -5
The normal way of making ganache is to add boiling cream to solid chocolate, let it sit for a few minutes, and then stir to emulsify. No tempering machine is needed. Here's a page showing the basics: bakerbettie.com/how-to-make-ganache/ I don't believe that the process you are asking about would work. I don't think the wheel would mix the chocolate and cream thoroughly enough to make the emulsification. There are certainly other ways of making ganache, but I don't think any of them use a tempering machine.
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Post by mrrowan on Nov 13, 2018 14:03:56 GMT -5
The normal way of making ganache is to add boiling cream to solid chocolate, let it sit for a few minutes, and then stir to emulsify. No tempering machine is needed. Here's a page showing the basics: bakerbettie.com/how-to-make-ganache/ I don't believe that the process you are asking about would work. I don't think the wheel would mix the chocolate and cream thoroughly enough to make the emulsification. There are certainly other ways of making ganache, but I don't think any of them use a tempering machine. Hi, thank you so much for your reply. Yes, I acknowledge about the way of making ganache using the boiling cream to solid chocolate method. However I'm doing mass production, about 10kg per batch. Therefore is hard for me to use that method and that is why I'm trying to know if it possible to just add the boiling cream to the machine.
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Post by Ben on Nov 14, 2018 12:42:20 GMT -5
If you're expecting the wheel to mix the chocolate and cream to make an emulsion, then no, I don't think it will work. You'll need to mix it more than the wheel can do. I think it would be easier to just take the melted chocolate out and mix it with the cream in a large bowl than in the tempering machine. I think the tempering machine would be pretty awkward to work with for this. I'm sure there are larger machines specifically made for this, but I'm not familiar with them.
On a side note, there's no need to temper the chocolate first. You can just melt it and then mix in the cream. Since the chocolate is already melted, my guess is that you wouldn't need to have the cream be as hot as when starting with solid chocolate.
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Post by mrrowan on Nov 24, 2018 12:50:02 GMT -5
If you're expecting the wheel to mix the chocolate and cream to make an emulsion, then no, I don't think it will work. You'll need to mix it more than the wheel can do. I think it would be easier to just take the melted chocolate out and mix it with the cream in a large bowl than in the tempering machine. I think the tempering machine would be pretty awkward to work with for this. I'm sure there are larger machines specifically made for this, but I'm not familiar with them. On a side note, there's no need to temper the chocolate first. You can just melt it and then mix in the cream. Since the chocolate is already melted, my guess is that you wouldn't need to have the cream be as hot as when starting with solid chocolate. Thank you sir for your advise. BtW, may I know what is the ratio of the cream over chocolate if I were to make a ganache that wont get firm and hard at room temp?
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Post by Ben on Nov 26, 2018 14:26:05 GMT -5
I don't do a lot of ganache, so I'm not exactly sure. My guess is you'd need to experiment to get it exactly how you like it, but I'd probably start with around 2 parts cream to 1 part chocolate and adjust from there.
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