"My only problem with this method is that it sets up fast. It's usually faster than I can pipe it into shells so I have to -re-warm the ganache making sure not to go over the 90 degree threshold."
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Sarah Mander
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Truffle ganache recipe- can someone tell me if this is right?
Started this discussion. Last reply by Daniela Vasquez Nov 6, 2012. 3 Replies 0 Likes
Hi,I fairly new at making chocolate truffles but they are getting very popular. Basically at the minute the shelf life of my truffles are 5-7 days as I use fresh cream (which has not been boiled…Continue
Newbie Help!! - Lots of chocolate questions
Started this discussion. Last reply by Greg Gould Mar 20. 10 Replies 0 Likes
Hi,I have just starting my own small business from home making Chocolate truffles. I make them with a ganache recipe of 400ml of chocolate with 150ml of double cream, I have been advising people that…Continue
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Susan Van Horn replied to Sarah Mander's discussion Newbie Help!! - Lots of chocolate questions"That's what I thought. Thanks for confirming.
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Greg Gould replied to Sarah Mander's discussion Newbie Help!! - Lots of chocolate questions"I recently bought the book "Fine Experiences, Great Chocolate 3 - Extending Shelf Life" by Jean-Pierre Wybauw. This is what you need. It explains everything scientifically. I highly recommend…"
Greg Gould replied to Sarah Mander's discussion Newbie Help!! - Lots of chocolate questions"Yes. Cool the cream to about 90 degrees."
Susan Van Horn replied to Sarah Mander's discussion Newbie Help!! - Lots of chocolate questions"Wouldn't the 115° cream take the tempered chocolate out of temper?"
Daniela Vasquez replied to Sarah Mander's discussion Truffle ganache recipe- can someone tell me if this is right?"Haha I'm not sure actually, they never last that long, but I've opened them within 2 weeks and they're still perfect. I've read that using glucose, boiling the cream and using tempered chocolate makes your chocolates last very…"
Sarah Mander replied to Sarah Mander's discussion Truffle ganache recipe- can someone tell me if this is right?"Thanks Daniela, how long do your truffles last? Do you add the extra preservatives to your recipe? Thanks x"
Daniela Vasquez replied to Sarah Mander's discussion Truffle ganache recipe- can someone tell me if this is right?"You can extend shelf life by adding glucose, corn syrup, invert sugar or alcohol to the recipe. also be careful about not leaving any air bubbles inside the truffle, or it'll be a certain spot for mold. I boil my cream and let it rest until it…"
Sarah Mander posted a discussionTruffle ganache recipe- can someone tell me if this is right?
Hi,I fairly new at making chocolate truffles but they are getting very popular. Basically at the minute the shelf life of my truffles are 5-7 days as I use fresh cream (which has not been boiled first)Someone has told me that if I follow the below recipe then I can extend the truffles to have a shelf life of 3 months at room temperature, is this right?Recipe400g chocolate150ml fresh creamMelt chocolate. Boil the cream then cool to 115 degrees. Add cream to chocolate to create an emulsion. When…See More
Sarah Mander replied to Sarah Mander's discussion Newbie Help!! - Lots of chocolate questions"How long would you say the shelf life would be by doing it this way?
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Sarah Mander replied to Heather Panchyshyn's discussion New to chocolates, ganache advice"I would also be interested in finding an answer to this question. Sorry to jump on this post but I currently make truffles to sell but they only have a shelf life of 7 days because of the cream content but I am having many customers ask for a longer…"
Patti Humbert replied to Sarah Mander's discussion Newbie Help!! - Lots of chocolate questions"I believe a butter ganache is also supposed to last longer than a cream ganache. Even more so if you use clarified butter."
Dawn Swank replied to Sarah Mander's discussion Newbie Help!! - Lots of chocolate questions"In my experience, melting and tempering the chocolate being used in ganache is a ridiculously easy way to extend shelf life. Boil cream, cool to 115 degrees, THEN add to freshly tempered chocolate. Use an immersion blender to create an emulsion. It…"
Sarah Mander replied to Sarah Mander's discussion Newbie Help!! - Lots of chocolate questions"Thanks Ryan,
I am actually melting the chocolate first then adding the cream to this. But if it means a longer shelf life then I can change this to cooking the cream first.
I managed to find out that the problem with the lollies is due to sugar…"
Ryan replied to Sarah Mander's discussion Newbie Help!! - Lots of chocolate questions"If you are cooking the cream and adding chocolate to it for your ganache it has a longer shelf life than you think. That is how I make mine and then roll into balls by hand before dipping them, get 3 months shelf life... even longer if stored in…"
Sarah Mander posted a discussionNewbie Help!! - Lots of chocolate questions
Hi,I have just starting my own small business from home making Chocolate truffles. I make them with a ganache recipe of 400ml of chocolate with 150ml of double cream, I have been advising people that they have a shelf life of 5-7 days due to the cream content. I am now wanting to start selling them in local farm shops/delis but they all require a longer shelf life,My questions on this are:Does anyone have any advice on how I can make them have a longer life?Does anyone know any truffle recipes…See More
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- Milk, White
- Most memorable chocolate experience:
- Making chocolate truffles for all my family & friends and them enjoying them
- My favorite chocolate is:
- Dairy Milk Cadburys
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