Exploding bonbons-what did I do wrong?Chocolate
Posted 29 November 2013 - 09:08 PM
Posted 30 November 2013 - 05:52 AM
I've never heard of anything of the sort before -- how intriguing! Especially considering how, if anything, the ganache would retract. I had this thought the expansion might have been due to expansion of starch molecules or something but that's just silly. Banana ganaches simply would not work then.
My current feeling is, if the bananas were fresh, that there may have been some degree of fermentation that happened. Especially if you followed the instructions on the recipe because the bananas aren't heat treated at all (being added at 35C only). I may have miscalculated but I think that banana ganache recipe has a moisture content of 25% which is at the upper limit of acceptable water content for bonbons but if you combine that with using a fresh banana puree, that could essentially 'inoculate' the ganache Of course, that whole theory is debunked if the puree had been heat treated.
Posted 30 November 2013 - 06:35 AM
Posted 30 November 2013 - 06:52 AM
Yup - fermentation as mentioned by HQAntithesis. Yeasts react with the sugars to form alcohol and CO2.
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Posted 30 November 2013 - 08:33 AM
I knew the eGulleters would be able to figure it out.
- judiu likes this
Posted 30 November 2013 - 12:55 PM
When Joe made his banana's foster bonbon at the Woodbridge Chocolate Workshop, he cooked the bananas in butter and brown sugar. I held onto a couple of those bonbons for a few days and they did not shrink or explode. So I agree with Kerry, try adapting your current recipe to cook the bananas.
- patti_h likes this
Posted 01 December 2013 - 02:07 PM
Posted 01 December 2013 - 02:54 PM
I've never had a problem with the Laiskonis recipe but I've only done it with Boiron and Sicoly banana purees, never done it with fresh banana, so I'd be inclined to agree cooking your bananas would be a good place to start. I'm pretty certain I remember Michael Laiskonis saying on one of his blogs that he always uses commercial purees (when available in the flavor he's working with) for consistency in his products so I'm pretty sure that's what he would have used in the ganache recipe.
Posted 01 December 2013 - 05:56 PM
Posted 02 December 2013 - 04:19 AM
It's possible we have different versions of his recipe. Mine just says "banana puree", it doesn't specify fresh or not.