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Francois Royal

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  1. Your questions are very beautiful and fall into our topic. When we consider fats, are we including all fat in the ganache - fat from butter, milk, cream and cocoa butter? When we consider fats for your situation, I only mean butter or either cocoa butter. am sure your cream is 35% or higher already hey Is the invert sugar is reducing the amount of water available to surround the fat particles, causing the ganache to break? Correct! the inverted sugar reduces the amount of water as result it will increase dry matter of all your mixture (Inverted sugar contain 62% min of dry matter). Inverted sugar is a powerful anti-crystallization lowers the viscosity of the masses. more fluid ganache Modifies, softens and shortens the texture Is the balance between fat and inverted sugar a ratio or percentage of inverted sugar to total fat? I have on my hand professional recipes that contain only cocoa butter with no inverted sugar, some with butter 16% water only. some with just glucose! no fat. there's no ratio or percentage to follow! its all depend on the recipe given. yet be careful switching to milk ganache doesnt only change the amount of cream only but all the recipe. (unfortunately for books available in market i didnt see yet 1 book given details of a recipe, so dont be surprise to add extras work to adjust it.) Am I close to thinking right? you are thinking right just remember ganache is most complex material to work with from all my pastry and culinary experience, ganache perspective from conservation, storage and in relation to texture to tempered chocolate is the hardest to understand and follow! I till today I try to improve my knowledge with it and create conclusions. what i want to say is dont give up you are dealing with the most complex matter here LOL. Also when you adjust your recipe if you reduce or increase some raw material you might solve the problem and create another one! so your goal with ganache is to find the ultimate balance to satisfy conservation, texture, taste. its a line that goes trough all the beauty of enjoying a ganache.
  2. Just to clarify when I’ve mentioned missing of fat and inverted sugar I ment we need to balance it! I know you add it already however we need to balance that amont because the separation cause is in relation to the ganache not the tempered chocolate. 🙂
  3. The dots you are facing on top of your chocolate is called sugar whitening.🙂 Let me explain: Sugar whitening is a phenomena where the water content in your ganache (center) migrate sugar crystals to the surface of your tempered chocolate. as result the sugar re-crystallize and form white dots. chocolate that its not well tempered helps on migration. if the temperature is high it will help migrate. How to fix it? Double check your tempering numbers and make it right. Make sure your conservation stock is cold 13 - 14C Double check your ganache recipe as it might have over dose of water content (its very challenging to calculate water migrant to the surface.) Merci Francois
  4. Ive read your post and all replies! it was so much great to see all the supports regarding your case. Am really enjoying this forum, here is what you gonna do, I had two of the same cases from businesses I've consulted in France and Canada and problem was solved. 1- when you advertise for your chocolate wine finished product dont set it as wine chocolate or alcoholic chocolate - only take the name of the wine and present the bonbon in relation of the wine name - example: (CONCANNON - PINON NOIR TRUFFLES or TRUFFLES WITH HINT OF CONCANNON - PINON NOIR) Dont use (red wine CONCANNON - PINON NOIR TRUFFLES or CONCANNON PINON NOIR TRUFFLES 0.3% alcohol). by doing so you are clamming the name for the chocolate and that's it. and they got nothing against you! and lets say they are going far to do the paper work and find your chocolate has alcohol, claim it as Sorbitol , which is used for ganache making for shelf life conservation and it does contain alcohol (which personally I use). Let the winery you work with express it as wine but when anyone ask you or at your shelf display name it as Ive showed you above, and call it flavor if you are talking to clients. Done! what you are doing here is playing with the words simply and keep your recipe and alcohol content as you always have! if you have wine in your manufacture keep it in a separated hidden space and write beside it - only for personal use LOL. In case your inspector is really taking things very personal with you! 2-regardless if you respected the amount at or below 0.5% they will still inquire legal paper confirmation of dose for this amount and for every future wine ganache collections you'll produce. 3- supposing you did all the work and you made it to 0.5% or below for each piece of chocolate (including shell of course as when they will test you bonbon in lab they will weight the hall think, they are not chocolatier to know the difference they care less LOL), what makes you think the bonbon will still taste like wine? as the flavor of wine will definitely reduce. so not worth it from the client point of view to enjoy the truffle wine! either they think you miss labeled the name or you are very cheap to add more wine LOL. result unsatisfied customers. 4- its very challenging to add the right dose of 0.5% exactly on each piece unless you are using a oneshot machine for exact dose and still its very challenging, as am currently consulting a new business which he wants to introduce weed to chocolate and that is a very serious regulations no way around it. has to be exact. To be Blank with you with no artificial vanilla: stay away from lawyers and following the regulations book 100% or else you''ll go out of business! only things that matters is a clean finished product, safe and not miss leading your customers by a big jump. I really hope I could of being of a help for you and wish you all best, and sorry for you to experience all this struggle, must be hard when you touch success and sales and then someone shows up to stop you from keep going. Merci Francois
  5. the ratio of cream with white chocolate is not the same with dark chocolate and milk chocolate. You said: per the Valrhona method), added the butter at 34C, cooled to 29C and piped. you dont need to wait for it to cool to 29C just pipe it right away when you add butter! because when you use the pipe it will cool the ganache already! LOL Follow this recipe for lime dark chocolate ganache: 500g of good quality dark chocolate 125g of liquid cream 35% 30g of unsalted butter 1 lime 2 spoons Fresh ginger - optional Boil cream (with fresh ginger) no more than 90C or else it will burn your chocolate Melt chocolate no more than 55C or else it will burn mix them both on intakes as you mentioned add the juice of lime and mix with your spatula. (I don't boil the lime with cream, as I want it to keep the strong flavor) then add the butter at 35C-36C, mix with blender pipe it right away and shake the mold with your hand dont tape it LOL. let it set for 20-30 min till harden and cover it with tempered chocolate. hope it will help! I do enjoy lime a lot its my favorite flavor. works great with dark and milk chocolate!
  6. Hello, your room temperature is about correct, however please adjust humidity and storage temperature. I've attached some image from my book CCG on the correct temperature and humidity, hope it will help. Now to answer what is the real issue of your coating tempered chocolate that separates and crumbles from the ganache (center) is as follow: Missing of fats in your ganache (we talk here about butter) Missing of inverted sugar Bad emulsion of your ganache (use spatula when you mix ganache at first, then when you add butter at 35-36C, mix it with blender) - dont use whisk its a comment mistake Note: don't use 70% dark chocolate to coat centers of ganache, its not recommended, better use around 55% Dark I hope I was of a help, let me know if you have other inquiries. Merci
  7. Hello! You dont temper chocolate when making chocolate ganache you just melt it no more than 55°C or else it will burn (Yet tempering the chocolate wont effect nothing it still the same thing.) Dont boil cream over 90°C or else it will burn your chocolate when poring and effect the flavor especially when you add flavors like vanilla Talking about vanilla, never use vanilla extract for ganache bonbon making ever! LOL you will taste the artificial side of it when you enjoy the bonbon. (not like making ganache, cream patissiere, whipped cream for the cake the artificial flavor is hidden). so always use vanilla paste or beans. Texture: Ganache bonbon it suppose to be very firm like a rock when you hold it, very smooth when you taste it! I believe you have issue with storage and recipe if texture not pleasant for you. Let me know if you have any inquiries about this subject, Ill be happy to help.
  8. My name is Francois Chocolatier and pastry Instructor at Loire de France. Author of CCG www.cocoachocolateganache.com I want to express my gratitude for creating such a beautiful space for people to get support in culinary from amazing experts and great exchange of information! thank you for the admins to make this possible! and for all amazing posts/ inquiries I've read so far from you guys. Looking forward to learn more from this beautiful space and community. Francois
  9. Eglies tell me more how do you temper! Humidity has no relation with your issue, as humidity will take effect in relation to your ganache later on! I saw the picture and I believe you over seed the chocolate. tell me more on how you seed and I believe I ll guide you on what went wrong. Merci. Francois
  10. I bought some equipment from ALIBABA, I believe you can find something cool and affordable especially for a vibration machine. am sure you ll find it on the 200$ range + shipping.
  11. Heat the mold always 2-4 degree C less than the working temperature! vibrate it manually very well! place in the fridge for 30 min minimum Note: when you temper chocolate its ideal to seed with cocoa butter. let us know how it went!
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