[Ganache: Tips, Techniques & Troubleshooting]

On 3/7/2015 at 12:21 PM, gfron1 said:

Typical sequence: Bring cream/glucose to simmer, very short rest (:30), pour over chocolate, short rest (:60), mix - like said above, I use either my food processor or a stick blender. I never stir by hand. Try it again and see if you never truly got the emulsion.

30 minutes? seconds?

 

[Callebaut 811 and 823 in callets form]

thanks - so i can use the seeding  for tempering and do not need to worry about table...you made me very happy

 

[Callebaut 811 and 823 in callets form]

first timer chocolate making here, - need some help, 

i ordered this chocolate as i thought from all my readings that they will be for many uses, but i got it as callets form - it looks like chocolate chips ?! - are they already tempered? what can i use it for? does the callets form affect anything?