This week in my Chocolate class, we began making ganache. Simply put, ganache is just cream and chocolate; you boil cream and pour it over chopped chocolate to melt it, stir it together, and there you go. Of course we went a little further in-depth than that.
There are two basic ways of working with once you've formed a ganache; piped or slab. With piped ganache, you pipe it into balls after it's been formed. After sitting, you roll them into spheres and then in tempered chocolate and/or whatever other coating you choose. With slab ganache, you pour the ganache into a ring mold on top of acetate and allow it to set. Afterwards, you put on a thin layer of tempered chocolate for a solid base. You then cut the slab using a "guitar", a tool with a series of guitar strings that cuts through the slab, kinda like a cheese cutter. Afterwards, the perfect squares are dipped in tempered chocolate.
Since we didn't have class on Monday due to a holiday, we were only able to do half the recipes. My group made Liqueur Truffles and Chai Tigers for our piped ganache and Caramel Truffles for our slab ganache. The Caramel Truffles didn't set because there was issues with the chocolate and the Chef had add cream to keep it from breaking entirely (but in turn made it to viscous and coudln't set), so those didn't turn out. The others turned out well, however. I don't have any pictures, but I'll try to get pictures of all of them next week (all groups did different recipes so there are some of each).
On a plus note, I'm tempering chocolate fine now, I did it twice and did it right both times, so that's a plus. I still don't like working with it though, too finnicky and a real mess if you aren't a pro.
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