"There's no "r" in ganache.
I have insight into question 2:
A normal cream/butter/chocolate ganache will last a maximum of ~3 weeks unrefrigerated. With the addition of invert sugar you can prolong that to ~6 weeks. …"
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Chocolate Molds
Started this discussion. Last reply by Christine de Massis Jan 29. 4 Replies 0 Likes
Hello everyone i was wondering if anyone can advice on where can i buy chocolate polycarbonate molds one where they have lots of varities and also professional truffle molds. Help please
GANACHE FEELS CRUMBLY
Started this discussion. Last reply by Daniel Herskovic Aug 6, 2012. 4 Replies 0 Likes
Hello Everyone..I need help in this matter...I make my ganache, I add more chocolate than cream and butter to it, because Im trying to increase its shelf life, as I have mentioned before I will be…Continue
SUGAR FREE CHOCOLATE RECIPES
Started this discussion. Last reply by Daniela Vasquez Oct 4, 2012. 2 Replies 0 Likes
Hello everyone.. I was wonerding if anyone can help me and list some ideas of sugar free inclusions for diabetic people. I already bought chocolate for tempering that has been substitued with sugar…Continue
Truffles covered with nuts
Started this discussion. Last reply by Paul John Kearins Jun 10, 2012. 2 Replies 0 Likes
Helloqgain! Wanted to know how long do u guys think a truffle (ganache) will last whe. Covered wih nuts! The question is: how long do nuts last and not go rancid? Thanx a millionContinue
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Christine de Massis replied to Christine de Massis's discussion Chocolate Molds"Thanx i will check it now"
Christine de Massis replied to Christine de Massis's discussion Chocolate Molds"Thanx a buncj really helpful!"
Andrea Bauer replied to Christine de Massis's discussion Chocolate Molds"You could also try JB PRince at http://www.jbprince.com/chocolate-and-sugar-work/chocolate-molds.asp
or Chef Rubber (www.chefrubber.com)
They both have a big selection."
Duncan Ellinwood replied to Christine de Massis's discussion Chocolate Molds"There are a handful of good websites where you can find them. I like:
http://tomric.com/moulds
http://www.chocolat-chocolat.com/home/chocolate-molds/index.html
http://www.bakedeco.com/dept.asp?id=347#.UQa67qXhDZs
Hope you can find what your…"
Christine de Massis posted a discussionChocolate Molds
Hello everyone i was wondering if anyone can advice on where can i buy chocolate polycarbonate molds one where they have lots of varities and also professional truffle molds. Help please
Mark Heim replied to Christine de Massis's discussion HELPPPP: CHOCOLATE IS CRUMBLY"Look at the centers. Chocolate will pull water from a ganache. Once it does it gets dry and crumbly in texture, as the moisture enters the chocolate and forms syrup with the sugar. Look at how much moisture you're adding…"
Daniela Vasquez replied to Christine de Massis's discussion HELPPPP: CHOCOLATE IS CRUMBLY"tempering failed. You should do as many temper checks as necessary. You could add a "mother" to the chocolate and let it melt enough time so that the rest of the chocolate "behaves" properly"
Daniela Vasquez replied to Christine de Massis's discussion SUGAR FREE CHOCOLATE RECIPES"is it expensive? we are experimenting with sugar-free chocolate, using a beet-based sweetener, but coconut sugar sounds great :)"
Daniel Herskovic replied to Christine de Massis's discussion GANACHE FEELS CRUMBLY"For chocolate bon bons that use peanut butter or praline paste there should be more nut paste than chocolate for a smoother mouth feel. Also, you might want to explore the idea of using cocoa butter to crystallize the chocolate in your filling…"
Christopher M Koshak replied to Christine de Massis's discussion GANACHE FEELS CRUMBLY"Hi Christine, Two things, first off from what I've learned and read, if you completely seal the truffle in chocolate it should be air tight and be good for a month or more. Also if you want to extend the shelf life you could add a small amount…"
Mark Heim replied to Christine de Massis's discussion GANACHE FEELS CRUMBLY"The ganache is an oil in water emulsion. So the water/syrup phase has a lot to do with texture. Peanut butter loves to suck up moisture, and so will have a dramatic effect on texture in no time. This is why nut pastes are…"
Anne Bennett replied to Christine de Massis's discussion GANACHE FEELS CRUMBLY"I know that people only consider a truffle a truffle if it's made with cream. I have no idea how the truffles that are in boxes for ages in stores are made.
I use organic, tasteless coconut oil for meltaways. Maybe it would give truffles a…"
Christine de Massis posted a discussionGANACHE FEELS CRUMBLY
Hello Everyone..I need help in this matter...I make my ganache, I add more chocolate than cream and butter to it, because Im trying to increase its shelf life, as I have mentioned before I will be selling at different selling point where I cannot control the temperature. If I use creamy ganache I think the chocolate wont last more than a week or a week and half, correct me on that one if Im wrong. So my question is: when I put my inclusions to my ganache, I will be more sepcific, I add peanut…See More
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