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Post by chrisattreat on Sept 13, 2021 11:05:38 GMT -5
Hi everyone, This is my first post so apologies if I don't quite get this right. I've been moulding chocolates for a little while now and have had reasonably good success (after a LOT of failures!) but something seems to be going wrong with some of my recipes at the moment. When I fill the bon bons with ganache and then cap them they are either beginning to crack at the base or the base becomes concave as though the filling has evaporated. I'm wondering if I'm either: a) not knocking enough air out of the ganache when filling b) chilling the ganache too quickly to create a skin so that I can finish the bon bons and they are collapsing as they return to room temperature Do either of these sound likely? I'm fairly sure my ganache is stable, though I do use quite a bit of fresh cream in some of the recipes to allow me to pipe more easily (my other thought is there is too much liquid in the ganache). Any help would be greatly appreciated.
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