parameda

Hey, Pastrygirl. Yes, I tried it with half heavy cream and half milk, but I'm afraid that it will decrease truffles shelf life. I'm only using 100% hazelnut paste, a bit of glucose and I roll truffles using dark cocoa powder before dipping - it gives them a certain flavour I really like. I'll try making softer gianduja and thank you for the tips - salt sound very interesting. Rajala, there must be some difference in the viscosity of the paste, like Jim pointed out - mine is quite thick

Thanks a bunch, Jim. I'll give it a try.

That's exactly it - I want that nutty flavour to stand out. I only made gianduja once with equal parts of nut paste and tempered milk chocolate. Do you think I could make it with more nut paste, so that it comes out softer?

Thanks, Jim. I’ll follow your advice and see if I can make it work. I will surely post updates since there’s no a lot of info on nut pastes

Curls, I tried that, but it's somewhat dry and too firm. I would like it to be a bit softer and to have this silkiness of ganache.

I'm trying to make a firmer ganache for truffles, but can't get the ratios of hazelnut paste, milk chocolate and cream right. I have Wybauw's and Notter's books, but they don't mention any ratios when it comes to nut pastes. If I reduce the amount of cream to make it firmer, the ganache separates and when I emulsify it well - it's too soft for hand rolling. I don't want to use liqueur, just pure hazelnut paste 1:1 to milk chocolate, but cream is the problem. Can somebody advise me, please?

Hi, I was wondering if someone would be willing to share basic caramel ganache proportions (caramel to chcolate). I made the one from Grewelling's book but I could barely taste caramel in it. I would like something with a bit more caramel flavour. Thanks

thank you, I'll try it

Thanks Karry. So, how much citric acid do you add? I read somewhere that people also use salt for this but I'm a bit suspicious about that. Has anyone tried?

I'm using Belcolade white chocolate discs

Is there a way to reduce the white chocolate ganache sweetness? I made some fillings with raspberries and some with banana but I don't like the intrusiveness of white choc. Can anyone help, please?

Nothing in particular, just tested my chocolate and that was it. If it helps, I know there's a test with ice and water on the net or you could contact companies which are specialized in calibrating thermometers.

For past two days I tried every single thing you guys mentioned and it worked. Apparently, my "calibrated" thermometer wasn't as accurate as I thought and my moulds also needed proper cleaning and polishing. Just wanted to thank you all for the help.

it's a brand new and it has been calibrated in accordance to HACCP

yes, I have IR thermometer I recently bought