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Post by blondce on Nov 10, 2007 17:00:28 GMT -5
I am wondering if there is any great equipment or technique for grinding up chocolate for making ganache.
We buy 11 lb blocks of Callebaut, and use the hot cream method to make ganache. Chopping the chocolate as small as possible makes it work best.
When my husband's get too sore to chop anymore I use my Cuisinart, but I think we lose more chocolate int he mess than we save.
Any great tips or tricks, or reasonably priced machinery to help out?
Thanks
Susan
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Post by Brad on Nov 16, 2007 4:19:10 GMT -5
"UN Temper" the chocolate.
Essentially, heat it up to 120 degrees and then let it sit and solidify. It will turn into tiny little balls, very lightly glued together by cocoa butter, and allow you to very easily break it up.
Un tempered chocolate is irrelevant in your application because it's being mixed with cream. On top of that, the fact that it's untempered, and ugly to look at does not diminish the taste at all. It simply makes larger blocks easier to work with.
I do it all the time, and has saved me some very close calls with an out of control knife trying to break up a solid brick of tempered dark chocolate.
Hope this helps.
Brad.
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