01/25-26/10 - Class - Ganache

This week we did more work with ganache, and so more truffles. We made some molded truffles this time and also made some butter ganache. As its name implies, it includes butter and so it is softer and won't set, thus facilitating the need for dipping or molding. We culminated the class by observing all of the production of the last two weeks and all of the recipes that were made.

The following pictures show all the truffles made over the past two weeks: Liqueur Ganache, Truffle Truffles, Amaretti Truffles, Chai Tiggers, Poodle Truffles, Caramel Ganache, Lemon Mint Ganache, Vanilla Milk Chocolate Truffles, Cherry Kirsch Truffles, Dulche de Leche Coffee Truffles, Pumpkin Caramel Ganache, Ginger Bread Squares, Madras, Strawberry Balsamic Butter Ganache, and Spiked Eggnog.