"I do add the alcohol and butter at the end and work them into the emulsion slowly. I am familiar with all the temperature guidelines for adding the hot cream and keeping the chocolate at a working temperature to prevent separation. I have read…"
Discover Chocolate and Live La Vida Cocoa!
-
Cassie Stroup
- Female
- Novelty, OH
- United States
- Blog Posts
- Discussions (4)
- Events
- Groups
- Photos
- Photo Albums
- Videos!
Cassie Stroup's Discussions
Cracking and crumbling ganache
Started this discussion. Last reply by Cassie Stroup Feb 18, 2012. 6 Replies 0 Likes
I make my own recipes for many of my ganaches and I hand cut all of them for now.I have had some issues with some of the ganaches cracking or crumbling as I cut them. I use a sharp knife that is…Continue
Cassie Stroup's Page
Latest Activity
emily hutel replied to Cassie Stroup's discussion Cracking and crumbling ganache"so i was in a bookstore today reading a very expensive book on chocolate. it said that when adding liquor or butter so a ganache you have to wait until the ganache cools to 94 degrees otherwise the alcohol will evaporate/semi melted butter will…"
Cassie Stroup replied to Cassie Stroup's discussion Cracking and crumbling ganache"That is a good question. One chocolatier told me not to agitate the ganache too much and another says to use an immersion blender. That doesn't make sense to me. I do follow all the temperature guidelines--adding the cream to the chocolate at…"
emily hutel replied to Cassie Stroup's discussion Cracking and crumbling ganache"there's so many variables to consider! i did have better success adding some extra cream to the ganache. two of the ganaches were still crumbly, both had liquor and citrus so i'm not sure if either of those is to blame. i'm starting…"
Cassie Stroup replied to Cassie Stroup's discussion Cracking and crumbling ganache"It would be helpful if one of the chocolate scientists could give some chemistry input here. Some have told me to be sure the cream is not too hot when I melt the chocolate with it, and someone told me not to agitate it too much when emulsifying.…"
emily hutel replied to Cassie Stroup's discussion Cracking and crumbling ganache"hi cassie,
i am having a similar problem with my ganache. i make small batches of different flavors and also handcut them. i've tried both stirring and whisking to solve the problem with no consistent results. i decided that maybe you were…"
Cassie Stroup posted a discussionCracking and crumbling ganache
I make my own recipes for many of my ganaches and I hand cut all of them for now.I have had some issues with some of the ganaches cracking or crumbling as I cut them. I use a sharp knife that is gently heated (which helps). I bring the cream just to a simmer before pouring over the chocolate and I emuslify thoroughly before slabbing and resting overnight. The flavors that give me the most problem are raspberry (made wiath raspberry puree and some heavy cream, dark chocolate, and butter),…See More
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- Every day with chocolate is a memorable experience for me.
- My favorite chocolate is:
- Valrhona Caraibe 66%
Comment Wall
- No comments yet!
Member Marketplace
Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.
Promote TheChocolateLife
Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc
Badge
© 2013 Created by Clay Gordon.
