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Ganache: Tips & Techniques


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#481 Kerry Beal

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Posted 11 April 2014 - 05:42 PM

If you don't mind mixing the two layers together in to one - you could probably table it like you would a piped ganache as suggested in Greweling.



#482 Jim D.

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Posted 17 April 2014 - 07:35 AM

I try your recipe  at almost  a ratio of 2 parts chocolate to 1 part liquid but also a little soft, how do you per-coating ganache, I could per- coating suface but bottom of ganache stick on cooking paper, how do you per-coating?Thank

I didn't realize you intended to slab the ganache, cut it, then dip it.  Greweling's recipe is meant for piping into molds.  You could add more chocolate to make the mixture firmer.  Greweling recommends tempering chocolate when you are going to dip the ganache (you can melt it very slowly, keeping it in temper).  For slabbing, I use Ewald Notter's technique of spreading the foot on the parchment or acetate first, then pour the ganache on top, let it set, then cut it.  That way the ganache does not stick.  The ganache may need a little chilling to firm up enough.



#483 Gwbyls

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Posted 17 April 2014 - 12:23 PM

Well I need some advice again. I am wanting to freeze finished, molded pieces. I am following Grewlings book in regards to vacuum sealing and temperature times. I have now tried two different storage containers in which I put the finished pieces. One container was a cheap one from the dollar store and the vacuum sealing gave the container hairline cracks but pushed in the lid enough that half of my pieces were damaged. I attempted to do the same with one of those small white plastic containers usually used to store freezer jam in and, wow! The lid and the sides were sucked in so tight, got my heart racing! I cut open the bag to look at the contents and let me tell you they were sad, sad, chocolates. I have been searching around the internet trying to find suitable containers for freezer storage and wanted to ask for help from all of you. My vacuum bags are only 11" wide so I cant have anything too big and bulky. Has anyone found a box or such that would work for me? Thanks!



#484 Gwbyls

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Posted 17 April 2014 - 04:14 PM

After more research, I have decided to pack the chocolates in an air-tight container, place in a vacuum seal-able bag, then just seal it closed without using the vacuum function. It seems like the vacuum is too strong for any of my containers and I am unable to control the strength. My plan is to then refrigerate them for 24 hours, then freeze. When time to take them out, I will refrigerate for 24 hours, bring to room temp for 24 hours before opening them. Does this sound right? Thanks again!



#485 Kerry Beal

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Posted 17 April 2014 - 04:17 PM

I've ruined some nice containers trying to vacuum seal them.  I just put them in an airtight container (like a Lock & Lock), packed tightly and placed in freezer.  



#486 mrk

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Posted 17 April 2014 - 10:54 PM

I didn't realize you intended to slab the ganache, cut it, then dip it.  Greweling's recipe is meant for piping into molds.  You could add more chocolate to make the mixture firmer.  Greweling recommends tempering chocolate when you are going to dip the ganache (you can melt it very slowly, keeping it in temper).  For slabbing, I use Ewald Notter's technique of spreading the foot on the parchment or acetate first, then pour the ganache on top, let it set, then cut it.  That way the ganache does not stick.  The ganache may need a little chilling to firm up enough.

I follow Greweling's recipe "passion vanillas" the two layer, passion on the top and if passion puree too soft so hard to per-coating and cut

do you pre-coating also use overtempered chocolate or tempered chocolate? the mouth feel would be different?

usually, per-coating suface and bottom have to spread thin chocolate or just one side(like Ewald Notter's technique)? Thank



#487 Jim D.

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Posted 18 April 2014 - 07:09 AM

I follow Greweling's recipe "passion vanillas" the two layer, passion on the top and if passion puree too soft so hard to per-coating and cut

do you pre-coating also use overtempered chocolate or tempered chocolate? the mouth feel would be different?

usually, per-coating suface and bottom have to spread thin chocolate or just one side(like Ewald Notter's technique)? Thank

I use Notter's technique (precoating on just one side).  There is disagreement about whether the precoat should be tempered or not.  I make sure it is not still in temper and find that it cuts more cleanly that way.  I don't think you notice this precoating layer at all once the ganache is dipped--it sort of disappears once the piece has been dipped.  I also have combined a passion fruit layer and a vanilla layer, and people seem to like the combination.


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#488 Jim D.

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Posted 18 April 2014 - 01:16 PM

After more research, I have decided to pack the chocolates in an air-tight container, place in a vacuum seal-able bag, then just seal it closed without using the vacuum function. It seems like the vacuum is too strong for any of my containers and I am unable to control the strength. My plan is to then refrigerate them for 24 hours, then freeze. When time to take them out, I will refrigerate for 24 hours, bring to room temp for 24 hours before opening them. Does this sound right? Thanks again!

I too have tried many methods of vacuum-freezing finished chocolates without a lot of success.  I use fairly sturdy boxes for my chocolates, and I thought I had succeeded once, but when I was preparing to give them away, I did a check, and the walls of one piece had collapsed.  There must be very rigid plastic containers out there somewhere, but I would assume the vacuum would be around the box, not inside it, so I'm not sure how protected the chocolates would be.  Right now I am placing the gift boxes filled with chocolates in a large plastic bag, sealing it (without using the vacuum feature), then refrigerating (no freezing).  Then I bring them to room temp with the bag still sealed (so that condensation will happen on the outside of the bag), then cut open the bag.  That way I can use the bag again.  Without freezing, I don't think this would work for long-term storage, but I think it helps extend shelf life for fillings that might be a little questionable otherwise.  My Weston vacuum sealer offers partial vacuuming, but it's an iffy proposition and depends on pushing the right button at just the right moment, so I've given up on that.  I think the method you describe above should be helpful, a good compromise.

 

Somewhere on this forum (I've just spent a long time searching, without success) there is a photo of a bag of individual chocolates (not in any container other than the freezer bag) that were vacuum-sealed, then frozen.  The person reported success with this method.  I think the vacuum would have to be fairly weak.



#489 Kerry Beal

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Posted 18 April 2014 - 01:58 PM

might have been me before I went to Silver City a few years back - bit of an issue with air pressure in the plane though.



#490 mrk

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Posted 19 April 2014 - 06:14 PM

I use Notter's technique (precoating on just one side).  There is disagreement about whether the precoat should be tempered or not.  I make sure it is not still in temper and find that it cuts more cleanly that way.  I don't think you notice this precoating layer at all once the ganache is dipped--it sort of disappears once the piece has been dipped.  I also have combined a passion fruit layer and a vanilla layer, and people seem to like the combination.

If I make 40 bonbon, how to calculate how much chocolate for each bonbon? in approximately how many (g) chocolate to enrobing for each bonbon? 



#491 Jim D.

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Posted 20 April 2014 - 07:26 AM

If I make 40 bonbon, how to calculate how much chocolate for each bonbon? in approximately how many (g) chocolate to enrobing for each bonbon? 

I think that is a very difficult calculation to make with any accuracy--depends on the size of the pieces, viscosity of the chocolate, etc.  I usually fill a frame that is 7.5" x 7.5".  That allows me to cut off 1/4" on each edge (because the edges are not usually completely flat).  So, with 1" pieces, I have 49 pieces total.  For that amount I put 1.5 lb. (680g) in my small tempering machine.  After dipping, there is approximately 25% remaining in the bowl (you need extra to be able to dip the final pieces).


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#492 Jim D.

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Posted 06 June 2014 - 01:40 PM

Ever since Tikidoc mentioned (on this forum) making a piña colada flavored ganache, I have been trying to come up with a recipe. I found one online and have been working with it (the author credits Peter Greweling for the recipe, but it is not in the Greweling book that I have--and I am suspicious as it calls for "white chocolate chips"). I am using white chocolate as a base and am aiming for a 2:1 ratio of chocolate to liquefiers (Greweling and Notter call for 2.5:1 for white chocolate, though many of their recipes do not adhere to this ratio). So here are the ingredients:

Chocolate:
340g white chocolate, melted
34g cocoa butter, melted

Liquefiers:
76g cream
90g pineapple purée
20g coconut rum

Other Ingredient:
84g coconut oil

Excluding the coconut oil from the calculations (as one does with butter in a regular cream ganache), the ratio is 2:1 (the cocoa butter is not in the original recipe, but I added it to bring the chocolate up to the amount needed without adding additional flavor). But when I finished the ganache and gave it time to firm up (this was a test), it started in a very liquid state but got very firm in a short time. So firm, in fact, that I was able to add more pineapple to get a better flavor, and it still was quite firm, probably more than one wants in a piped ganache.

Can anyone explain what might have occurred to make this ganache so firm? Did the coconut oil do something to the mixture? (it was liquid when I added it). The flavor, by the way, was great, and if I can add more pineapple and rum, that would be a bonus. But I'm wondering if this was a fluke. Any insights would be welcome.

Edited by Jim D., 06 June 2014 - 01:41 PM.


#493 Kerry Beal

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Posted 06 June 2014 - 05:16 PM

Could be the eutectic effect of the coconut oil on the cocoa butter (think of a melt away - totally liquid until you cool and temper it a bit).