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Post by doclogic77 on Mar 28, 2010 18:23:16 GMT -5
I have used a variety of recipes for ganache and I'm having trouble with them being too fluid. Any good recipes or helpful tips?
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Post by cheebs on Mar 29, 2010 9:27:26 GMT -5
Just reduce your cream to the desired consistency. Do it in 20-gram steps until you achieve the results you want. The traditional proportion is 2:1 chocolate to cream, with a 20-25% increment for white or milk. Depending on the butter and solids content of the chocolate and the viscosity of the cream, the consistency of the ganache will vary, so a certain amount of tweaking is usually required until you get what you're looking for.
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Post by doclogic77 on Mar 29, 2010 10:34:11 GMT -5
Thanks for the help. If it's too fluid...is there a problem with just adding more chocolate?
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Post by cheebs on Mar 29, 2010 10:48:44 GMT -5
Thanks for the help. If it's too fluid...is there a problem with just adding more chocolate? Not at all... again do it in measured increments until you reach the desired consistency.
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Post by doclogic77 on Mar 29, 2010 11:02:39 GMT -5
Excellent...I will give that a try.
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Post by patsyswine on May 17, 2010 9:04:44 GMT -5
That silly white chocolate ganache is still giving me problems. Do you use butter with it or not? I can't find a recipe I am successful with. Thanks
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Post by doclogic77 on May 18, 2010 12:05:07 GMT -5
That silly white chocolate ganache is still giving me problems. Do you use butter with it or not? I can't find a recipe I am successful with. Thanks My understanding of ganache has grown leaps and bounds just by playing a bit. You can use butter but certainly don't have too. Ganche can be very simple. 5 oz heave cream...2 ounces of corn syrup...bring to a boil. Pour over 16 ounces of tempered chocolate (white or milk) in a bowl. Stir in small circles in the middle gradually working your way out. Pour into a 6x9 pan and place a piece of plastic wrap over top hugging the ganache to prevent skin. Let sit for a couple hours...then spoon out into balls. As the balls harden a bit I will roll in my hand and let it firm up as balls some more. When firm I dip into tempered chocolate. You can also use the ganache from the pan and fill your molds. Just be patient with the thickening process. Don't rush. It really can be a very painless and easy process. That is a basic chocolate ganache recipe. I tend to add little things such as amaretto and almond paste, hazelnut paste, or maybe a liquid peanut butter solution I have come up with. Play with flavoring.
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Post by patsyswine on May 30, 2010 8:27:16 GMT -5
I am having real problems with both milk and white chocolate truffles. Do you use butter in the white ganache? I also can't get the chocolate quantity righ. Any recipe I have researched has completely failed. Need tips. Thanks
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Post by Sebastian on May 30, 2010 13:14:24 GMT -5
you'll need to give much more detailed info as to what 'failed' and 'problems' means. w/o specifics, we can't help.
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Post by patsyswine on Jul 23, 2010 8:59:36 GMT -5
Can't remember where I posted previously. I don't think I was using high enough quantity of chocolate, so I increased by quite a few and decreased the cream. Would that have helped?
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