Ganache questions for an expert

[Chocolot]

I have the opportunity to have a workshop with Callebaut's Patrick Peeters this Saturday. Are there any specific questions any of you want me to ask him?

[Kerry Beal]

No specific questions that come to mind, but I'd love to hear about what you learn.

[prairiegirl]

Every top chocolatier has a different technique for making ganaches. As we experienced the whole Greweling course...tabling ganache Then we experieinced JPW and it is tempered chocolate. Then there is making ganache with temp above 35 C for both cream and chocolate. And then... My question is what does he think of these different methods and what does he personally think is the best method for making a ganache.

[Lior]

Great! Lucky you!! I agree on the ganache types! Also, perhaps some tips on precision placing of transfer sheets as in the discussion thread page 3 of enrober questions. Marmalade and Lloydchoc hadissues that were interesting IMO!!

Thanks!

[TNChocolatier]

I have the opportunity to have a workshop with Callebaut's Patrick Peeters this Saturday.  Are there any specific questions any of you want me to ask him?

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If you don't mind, I have always wondered if there is a certain water/solid/fat ratio that chocolatiers follow in order to ensure that they have a perfect emulsification. Thanks, I appreciate it.

[HQAntithesis]

And while on the topic, if you could find out the equivalent guidelines for a butter ganache: that would be awesome .

[Chocolot]

And while on the topic, if you could find out the equivalent guidelines for a butter ganache: that would be awesome .

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If you can explain what you mean, I will try to find out.

[HQAntithesis]

Sorry, my bad. There's the standard ganaches with a comparatively larger amount of cream (and corresponding water content) in the recipe. And then there's the ganaches (like those outlined in the Greweling book) that have a higher ratio of butter in the recipe. The standard ganaches have approximate guidelines that should be followed for a good result, such as:

35% total fat mass

18-25% cocoa butter mass

10-17% other fat mass

+/- 20% water

But there doesn't seem to be any published equivalent on butter ganaches. My friend has my Greweling book so I can't go into any more depth but maybe someone else can chip in?