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Altay.Oro

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  1. I temper the cocoa butter that I will use to temper the ganache by just cooling and stirring quickly at the stage when it begins to solidify ... and I use it immediately. It looks like in the photo, still liquid but more thickened, It doesn't look as oily and transparent as in the video ... I hope I'm doing it right.
  2. Do you think that her cocoa butter is tempered at the end? What Is Cocoa Butter | How to Temper Cocoa Butter for Chocolate
  3. How do you brew coffee with dairy? Is it possible for you to share the ganache recipe with us?
  4. You're welcome ... I think 1 : 1 with dark chocolate would be very watery to be slabbed even with added cocoa butter ... also its shelf life would be considerably reduced. You may try the standard recipe, 2 : 1 dark chocolate ganache with the other ingredients I mentioned ... but you will need a food processor as it is a fatty ganache you can easily lose emulsion after adding cocoa butter. With dark chocolates, especially with high cocoa content dark chocolates, most of the time, you will end up with a texture between cream and butter ganaches. 55% dark chocolates would be more suitable for the first attempts.
  5. Hi ... I think it's a fat rich cream ganache ... seems to me as a standard 2,5 : 1 milk chocolate ganache with added cocoa butter ... with the ratios (water / sugar, fat / total, sugar / total etc.) taken from the nutrition label together with the ingredient list, my approximate guess is: Milk Chocolate 250 Cream (% 40) 100 Cacao Butter 50 Glucose Syrup 50 It has a low water / sugar ratio, so without added sugar alcohols, 30 days shelf life below 10 C is ok I think.
  6. Yes ... but it takes into account the sugar coming from the chocolate. If you complete the recipe by adding 200 grams of dark chocolate, then 30 grams of glucose will be enough for 100 grams of cream.
  7. With a little bit more sweetness, adding some sugar syrups - glucose, invert etc. - works ... and with added sugars, you may now add more cream or any other watery ingredient for additional fluidity without increasing aW ... approximately 1 unit of %35 cream with 3 units of glucose/invert would not change the original aW level. Another solution would be to convert to a dark chocolate having a smaller cocoa solids percentage.
  8. May it be a piping ganache? It is not possible to get the same structure, taste etc ... but you may add 50 units of honey in place of 100 units of glucose syrup for ending up with the same sweetness level of the original recipe.
  9. Even if ganache easily emulsifies by hand stirring, it is always better to use a blender or a food processor for better homogenized emulsions/ganaches.
  10. I roughly know the functions that various type of sugars do on the end result of the ganache structure, sweetness, stiffness etc ... but still could not get the exact decision process used for calculating the rigorous amounts of different sugar types to add to the recipes when fine tuning. @Rajala if possible, can you share with us your complete decision process under your choice of sugars and amounts of them used in this ganache formulation?
  11. Same here ... I have molded some chocolate pieces today for my nephews ... downside is ... chocolate becomes slighty overtempered at nights when the room temperature cools down a little bit near to 28 C 😎
  12. I think so ... by the way I got my bag today and it is the same label on the bag.
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