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rosanne
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Fruit ganache

Started this discussion. Last reply by rosanne Apr 6, 2013. 12 Replies

Hi EveryoneThis is my very first post, I love being here and learning so much. My question is for raspberry ganache made from fresh fruit. The ganache will be for cake filling, working with dark…Continue

Tags: ganache, to, fruit, adding

 

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rosanne replied to rosanne's discussion Fruit ganache
"Clay, thanks for your input, yes the ganache is for cake filling. I want to try different things. I would like very much to use Brad's recipe which would mean leaving out the dairy, I don't mind doing that. Your advice on pasteurizing the…"
Apr 6, 2013
Brad Churchill replied to rosanne's discussion Fruit ganache
"Clay; My recipe doesn't call for extra water, nor does it call for cream.   I can only assume here you're talking about a situation where Rosanne uses a different recipe...   Brad."
Apr 6, 2013
Clay Gordon replied to rosanne's discussion Fruit ganache
"Rosanne: I just want to make sure that I understand that you're looking for this ganache to be the filling between layers of the cake. And - how cool is cool? The observation about glucose is interesting ... but did you know that honey is also…"
Apr 6, 2013
Brad Churchill replied to rosanne's discussion Fruit ganache
"Yes."
Apr 5, 2013
rosanne replied to rosanne's discussion Fruit ganache
"Hey Brad, that is so generous of you, I will definitely make this up and get back to you.  So this is ok for filling a cake which needs to be decorated over a period of say three days without refrigeration?  Thank you soo…"
Apr 5, 2013
Brad Churchill replied to rosanne's discussion Fruit ganache
"Try this: 1kg milk chocolate broken into small pieces 500ml of raspberry puree' 125g granulated sugar 190g unsalted butter (optional)   Bring the raspberries and sugar to a boil on your stove, and simmer for 5-10 minutes.  Put…"
Apr 5, 2013
rosanne replied to rosanne's discussion Fruit ganache
" I feel much more informed now, at least I can experiment and see how long the ganache stays good.  I'll post my results after experimenting, can't thank you enough Andrea."
Apr 5, 2013
Andrea Bauer replied to rosanne's discussion Fruit ganache
"Sweeteners like glucose do several things for ganaches.  They increase shelf life, improve texture and stabilize it (i.e prevent separation).  They increase shelf life of a ganache by binding with water which lowers water activity levels…"
Apr 5, 2013
Thomas Snyder replied to rosanne's discussion Fruit ganache
"How does adding glucose to the ganache extend the shelf-life?"
Apr 5, 2013
Andrea Bauer replied to rosanne's discussion Fruit ganache
"I don't know much about freeze dried fruits.  I've never used them after they have been rehydrated.  I have used them in their freeze dried form and they are very flavor intensive.  Raspberry might be too tart this way…"
Apr 5, 2013
rosanne replied to rosanne's discussion Fruit ganache
"Thanks Andrea for your reply and confirming what I was thinking.  Making jelly sounds good but I was hoping to do something a little different with the ganache, can the jelly not be added to the ganache without worrying about molding? I keep…"
Apr 5, 2013
Andrea Bauer replied to rosanne's discussion Fruit ganache
"I would worry about mold with a fresh raspberry puree esp. since it will be sitting for several days.  Fresh fruit purees are not boiled when they are made.  You puree up the fruit, run it thru a sieve to remove seeds and then add about…"
Apr 5, 2013
rosanne posted a discussion

Fruit ganache

Hi EveryoneThis is my very first post, I love being here and learning so much. My question is for raspberry ganache made from fresh fruit. The ganache will be for cake filling, working with dark chocolate 60% 2:1 choc to heavy cream. Do the raspberries have to be boiled up in sugars and reduced before adding? I'm wary of molding since the cake will be worked on for approx three days for celebration icing and decoration. It can not be refrigerated although it will be in a cool environment. I'd…See More
Apr 5, 2013
rosanne updated their profile
Apr 4, 2013
rosanne is now a member of The Chocolate Life
Apr 4, 2013

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Dark, Milk, White?
Dark
Most memorable chocolate experience:
hot chocolate brandy on a dark and stormy night.
My favorite chocolate is:
Any good dark chocolate

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