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Jim D.

Jim D.

I too thought that waiting to add the butter is the usual way of making a caramel (although I have used recipes that don't mention waiting and they work fine).  Ewald Notter has a recipe with chocolate and caramel combined, and he says to wait to add the butter until the caramel-chocolate mixture is 32.2C/90F.  If I were to try the recipe again, I would wait and see if that made a difference.  It may be significant that in the mousse recipe the amount of butter is approximately 16% of the entire ganache, whereas in Notter's recipe, it is only 5%.  This would support your idea of treating the mixture like a butter ganache--though butter ganaches usually have a lot more butter than 16%.

Jim D.

Jim D.

I too thought that waiting to add the butter is the usual way of making a caramel (although I have used recipes that don't mention waiting and they work fine).  Ewald Notter has a recipe with chocolate and caramel combined, and he says to wait to add the butter until the caramel-chocolate mixture is 32.2C/90F.  If I were to try the recipe again, I would wait and see if that made a difference.  It may be significant that in the mousse recipe the amount of butter is approximate 16% of the entire ganache, whereas in Notter's recipe, it is only 5%.  This would support your idea of treating the mixture like a butter ganache--though butter ganaches usually have a lot more butter than 16%.

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