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
"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…"
"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…"
"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…"
"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…"
"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.…"
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…"
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