"Thank you, Joe! I'll go hunting for that and give it a whirl."
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April Karys
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April Karys replied to April Karys's discussion Has anyone tried using clarified butter in cream or butter ganaches? in the group Kitchen Confectionery
JOE CREVINO replied to April Karys's discussion Has anyone tried using clarified butter in cream or butter ganaches? in the group Kitchen Confectionery"Anhydrous milk fat. Which is butter that has had most of the water removed works quite well and gives you a very good shelf life."
April Karys added a discussion to the group Kitchen Confectionery
Has anyone tried using clarified butter in cream or butter ganaches?
Hello,Just noodling around about whether it's possible to make a successful butter ganache using clarified butter. The solids are where the moisture lives, and more moisture equals shorter shelf life. However: I've never seen a recipe for ganache that calls for clarified butter. They all seem to call for softened whole butter. Not sure if this is simply because nobody's tried using clarified butter, or because it's just not recommended. I'm too curious not to try this, but I thought I'd raise…See More
April Karys joined Clay Gordon's groupKitchen Confectionery
Sponsored by Chocovision.This group is for everyone who made, makes, or is interested in working with chocolate in the home kitchen.See More
April Karys joined Clay Gordon's group
Startup Central
Are you looking to start a chocolate business? Want to talk to others who've been there or done that - or have you been there and done it and want to share with others? This is the place to discuss it.
Profile Information
- Dark, Milk, White?
- Dark, Milk, White
- Most memorable chocolate experience:
- The first time I made bark, at an independent chocolate shop in Santa Barbara, and found myself up to my wrists in semisweet chocolate and nuts, scooping it onto a marble slab, and then watching it set so shiny we needed sunglasses just to look at it.
- My favorite chocolate is:
- I'm still in search of my favorite.
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