Kerry Beal

It’s an interesting development - taking the sugars out of the pulp! Some of the issues I’ve heard related to it - the pulp is an integral part of the fermentation of the beans - so this can get short circuited when the pulp is removed immediately. Then there’s the nebulous claims that it’s low sugar - but it’s still carbs just a different source than cane or beet sugar. And so far those I’ve tasted - taste like ass.

It would heat and stir!

Might want to fiddle with the chocolate you use for the ganache as well - some are better with bitter than others. Another thought - a liquid caramel made with the beer as the liquid component in the ganache. Bonus would be a nice long shelf life.

But I do understand the need to make it just once to prove it can be done! Why don't you make the really high viscosity solution, bung it in the sous vide at 80 degrees for the time required - taking it out and squeezing once in a while?

I will never reach that level! Curious to know what you will use to hydrolyse the solution and what determines when you stop it?

When you freeze an alcoholic beverage in order to jack up the alcohol content. Hence applejack. You take alcoholic cider and freeze it to remove the water. AKA freeze distilling.

Sounds like some fun experiments. Thought jacking was illegal in NA though! Would you consider just making a water ganache using it as is?

@Jim D. - I've found that the numbers I get from ProChoc seem to align quite well with those I measure with my Aw meter. The weakness I find with ProChoc is the caramel - I think it's in there but I'm not sure how to account for it. I'd love to be able to put in something like - "X grams of sugar, X grams of cream cooked to X degrees" - without actually having to know the amount of caramel that would result.

@ChristianD - I for one would love to play with it and compare it to ProChoc which I have access to in my role as tutor for the Chocolate Quality and Shelf Life for Ecole Chocolat. I have (or did have - not sure anymore) Ganache Solution but never really got into it. So let us know when you return from holiday and we can start a new thread and all work together to help you make this a success. Here is my whirlwind visit to @schneich in 2008 on my way to visit Michael Wolf and family in Germany.

@ChristianD - welcome to eG! I notice you posted back in March and no one welcomed you. We'd love it if you would introduce yourself to the group. It would be nice to learn about you, what you are doing and what prompted you to develop this ganache calculator. That's a pretty complex looking calculator you have developed and I'm sure we'd all love to take it for a spin. You'll find lots of beta testers here. Perhaps you could start a separate thread for it so it doesn't get lost in the middle of this thread that started 10 years ago.

Chocolates and Confections I believe talks about the percentage of either white, milk or dark to use with liquefiers depending on whether you are making a piped vs a cut piece. Adjustments generally will have to be made on the fly to allow for some chocolates that have different fat percentages - but I'd start by reading there and get the basic numbers.

It's the Quebec liquor store - just like the LCBO is in Ontario. There are lots of them around. You could ship it when you get back.

How well do you know @weinoo? It appears he's in Quebec right now - and it seems green Chartreuse is available at the SAQ.

Did you buy it?

The word is liberate!