Why is my ganache taking so long to set?
Posted 23 February 2012 - 07:57 PM
Pegging them as useless, I put them in the back of the fridge until I could figure out how to fix them. However, two days later, I open them up to find some perfectly solid ganache.
Posted 23 February 2012 - 09:24 PM
Other faults that come to mind is your chocolate could have too low cocoa butter content (had that happen to me when making ganache with chocolate chips). Or there is a formula error.
Also, you get a better quality set if you let it set at roomtemp. Takes a while though, like overnight.
Posted 23 February 2012 - 09:30 PM
Was your chocolate tempered?
No. The pour-scalded-cream-into-chocolate technique I'd been acquainted with usually gets hot enough to distemper the chocolate. I'm re-jiggering my sous vide bath for chocolate, which will hypothetically allow me to combine both at about 90F. Would this help?
Posted 23 February 2012 - 09:45 PM
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Posted 24 February 2012 - 12:08 PM
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Posted 24 February 2012 - 12:48 PM
Posted 26 February 2012 - 01:08 AM
Posted 02 March 2012 - 03:25 PM
Posted 03 March 2012 - 03:29 AM
Ganache takes about 48 hours to fully crystallize, so it won't set up in the first couple of hours. You should allow it to crystallize at room temp overnight at least. Refrigerating it for 30 mins or so will speed the process, but you should not store your ganache in the refrigerator. Like tempered chocolate, ganache does not like humidity. So even though it may solidify more quickly in the fridge, you are shortening the shelf life. Mold and bacteria love water.
I was under the impression that, if placed in a sealed container, no additional humidity could enter: just wait until the ganache hits room temperature before opening. Also, refridgerators are generally quite dry.
For my next batch, I'm going to heat both cream and chocolate to 90F in mason jars and then dump one into the other. I knew I built the sous vide rig for something...
Posted 03 March 2012 - 08:48 AM