The Chocolate Life

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All Discussions Tagged 'ganache' (12)

Discussions Replies Latest Activity

Jean-Pierre Wybauw Discussion (Recipes)

I recently picked up 3 books from Jean-Pierre Wybauw called Fine Chocolates: Great Experience (books 1, 2, and 3). I wanted to make some re…

Started by John E

11 Nov 11, 2013
Reply by Greg Gould

Fruit ganache

Hi Everyone This is my very first post, I love being here and learning so much. My question is for raspberry ganache made from fresh frui…

Started by rosanne

12 Apr 6, 2013
Reply by rosanne

Tempering your chocolate for slabbed ganache

Hi - I was re-rereading one of Peter Greweling's books tonight and he really emphasizes using tempered chocolate when making slabbed ganach…

Started by Megan Hile

0 Mar 12, 2013

Cool Tool: Chocoflex Spherical Truffle Mold

Many chocolatiers like to make perfectly spherical truffles. (Okay, well maybe not perfectly spherical - they have to have a flat bottom so…

Started by Clay Gordon

76 Mar 8, 2013
Reply by Jennifer Cooper

Light Corn Syrup in Artisanal Chocolates?

Hi all -  I've been doing some recipe researching and making for my chocolate business and in the past I haven't used light corn syrup in m…

Started by Glenn Petriello

3 Feb 20, 2013
Reply by Renee Shuman

chocoflex for ganache

Has any used the chocoflex silicone molds for ganache. i have great success making caramels in the mold (i use the square mold). they set u…

Started by mary amsterdam

7 Feb 1, 2013
Reply by mary amsterdam

Why do certain ganaches leak out of molded pralines?

I have two ganache formulas that consistently leak out of the caps when I use them for shell molded pralines. One contains amaretto and the…

Started by Laura Trairatnobhas

6 Jan 23, 2013
Reply by Laura Trairatnobhas

Questions about the Savy Goiseau Automatic Guitar

I have some questions about the Savy Goiseau Automatic Guitar that can be seen in the following video: http://www.youtube.com/watch?v=XVBiI

Started by Melanie Boudar

6 Apr 27, 2012
Reply by Kerry

Slab truffle issues

Hi there -- This weekend I made slab/cut style truffles rather than the traditional round style I am used to and I ran into a few issues th…

Started by Katie Perry

10 Aug 2, 2011
Reply by Andrea Bauer

Agave

Has anyone tried using agave syrup as an invert sugar in ganaches?   At first glance, the chemistry seems to work, and I like the idea of a…

Started by Jessica Conrad

11 Mar 20, 2011
Reply by Sharon Ivany

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