3 hours ago, Kimberlene Brown said:Hello Jim, Hope you are well? I know this is an old post, however I’ve been trying to search for topics related to balancing of a recipe for truffles. I’ve been reading books but I would like to get some more knowledge on how to balancing a recipe. The links you’ve posted above seem like there might be some info there to help me, however I can’t seem to open any of them. Can you kindly help me please. Thanks
The ganache spreadsheet to which I referred in the post you mention is available on my website: https://www.santiagochocolates.com/ganache.html
But I need to add that I have not found that spreadsheet all that useful. I actually developed my own using dBase software. There is other software discussed by Kerry Beal on eGullet, but I don't have have a link to that; a Google search on balancing ganache will lead you to other software options. Chocolate Academy has a (free) video on the subject. Another option is to sign up for Kalle Jungstedt's course that includes his method of balancing ganaches. The issue with all such methods is that they depend on the particular ingredients you use. For instance, the compositions of 60% and 72% dark chocolate are substantially different (especially the amount of cocoa butter each contains). Another way of dealing with being fairly sure your ganache will be balanced, have a decent shelf life, and also taste good is to use recipes from reputable sources (such as Peter Greweling, Ewald Notter, Jean-Pierre Wybauw, Melissa Coppel, and the aforementioned Kalle Jungstedt).
