Je33

Hello I just wondered if anyone had any suggestions that could help. I don't use anything artificial when 'flavouring' ganache so try to stick to infusions of fresh ingredients but I'm struggling to get pronounced flavours with certain fruits. I want to make a rhubarb truffle but my first few attempts have been a let down. I cooked the rhubarb with a smudge of water ( just to stop it burning)(no sugar) then pureed and passed- I made two batches with white chocolate using the liquid and the pulp. The flavour was there but so subtle it was hardly distinguishable Any suggestions?

Are you interested in the Keychoc ch04 at all? I would also suggest saving up and getting yourself an EZtemper

Hey Martin- I started just less than a year ago and similar background of being a chef turned chocolatier in the UK. Just be as exacting as you would be in a kitchen and keep things separate where possible- storage to cut down cross contamination etc. The best way to do it is a really thorough food risk assessment and limit where possible the risk.

I will be selling a Keychoc CH04 machine if your are interested? I have only used it a few times