scott4136

straight wine won't work. Due to Ganache being an emultion of fat:liquid, the absence of butter fat in the cream will throw off the fat:liquid ratio and as a result, you will have a broken ganache. Though you do bring up a good point, if i figure out what the fat content is of the cream i'm using, i could simply make my own "wine cream" by adding that percentage of butter in with the wine. Let's see how it goes :-)

i am in napa, CA

i'm a little confused... the white chocolate was what i would have thought to offer the most mild flavor, one that is easily influenced by liquid flavoring. you don't think that dark chocolate might be too overpowering?

so, i have been approached by a couple of pinot noir wine makers and they want me to make something with their wine. no gelees, no crystalized confections, just chocolate items. i tried formulating a white chocolate ganache with their wine, but the white chocolate was way too sweet, so perhaps i shall try something with milk chocolate. if anyone has any input, please feel free :-)

Okay, so i am an aspiring freelance chocolatier and i need some help from anyone. I acquired 3 kilos of 54% velrhona chocolate and have been using it to create different molded chocolates as well as making chocolate covered cordials. it seems i have created a bit of a demand for my confections and I need more chocolate, but can't even think about where i can buy chocolate wholesale. doesn't have to be expensive, but needs to be good. preferably 64% would be ideal. if anyone can help me out, let me know. I have tried every store bought chocolate, but for some reason, i can't temper it. if you could explain this to me, also, i'd be very interested.