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slab of ganache problems

Started this discussion. Last reply by Melanie Boudar Mar 27. 3 Replies

hi there, I use baking paper or acetate sheets when I slab of ganache, but when release once the ganache sets is stick on the baking paper, why and how to get slab ganache, thanks! Continue

Why my ganache was fail ???

Started this discussion. Last reply by him Feb 18. 2 Replies

I use chopped chocolate then pour hot cream in bowl stay at 1 minutes and then stir the chocolate mixture but some chocolate have not melt. I reheat the chocolate mixture then result is split. Next I…Continue

 

him's Page

Latest Activity

Melanie Boudar replied to him's discussion slab of ganache problems
"The layer of chocolate on the sheet doesn't matter what the filling is but white chocolate is usually about 2 parts chocolate to 1 part liquid. Add a concentrated flavor if necessary."
Mar 27
him replied to him's discussion slab of ganache problems
"Thank you Melanie Boudar I have another problem, I make fruit ganache ratio I try but result have problem, I use cream(8%) fruit puree(18%) white chocolate(28%) this ratio has enough fruit flavor but so soft, I try raise white…"
Mar 26
Melanie Boudar replied to him's discussion slab of ganache problems
"You need to put a thin layer of chocolate on the sheet first, then pour in the ganache. Makes it easy to handle and cut."
Mar 26
him posted a discussion

slab of ganache problems

hi there, I use baking paper or acetate sheets when I slab of ganache, but when release once the ganache sets is stick on the baking paper, why and how to get slab ganache, thanks! See More
Mar 23
him replied to him's discussion Why my ganache was fail ???
"Thank Mark, but ganache can be set up in refrigerator?"
Feb 18
Mark J Sciscenti replied to him's discussion Why my ganache was fail ???
"Hi. Try melting all the chocolate in a double boiler (bain-marie) on low, then take off the heat, let cool for a few minutes. Warm the cream up to just lukewarm, about 98f then add it all at once to the melted chocolate and stir in until uniform and…"
Feb 16
him posted a discussion

Why my ganache was fail ???

I use chopped chocolate then pour hot cream in bowl stay at 1 minutes and then stir the chocolate mixture but some chocolate have not melt. I reheat the chocolate mixture then result is split. Next I try use to half melt chocolate to do, but this time I stir the mixture better than first time, but when I put butter into mixture to stir, split is happening. why? This recipe use chocolate 1:1 cream and also chocolate 2:1 cream How can make your success ganache, Thank See More
Feb 15
him joined Clay Gordon's group
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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.
Jan 21
him joined Clay Gordon's group
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Kitchen 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
Jan 21
him is now a member of The Chocolate Life
Jan 4
him liked Clay Gordon's group Startup Central
Dec 31, 2013

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Dark, Milk, White?
Dark, Milk
Most memorable chocolate experience:
not much
My favorite chocolate is:
dark chocolate

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