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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
  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 gana
  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
  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
  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 us
  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 h
  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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