Caramel Ganache Improvements?

[parameda]

Hi,

 

I was wondering if someone would be willing to share basic caramel ganache proportions (caramel to chcolate). I made the one from Grewelling's book but I could barely taste caramel in it. I would like something with a bit more caramel flavour. Thanks

[RichardJones]

How dark are you letting your caramel get? People often don't let it get anywhere near dark enough and end up without much flavour. Some people say cooking the caramel slowly also generates more flavour but I haven't tested that myself. I haven't used Grewling's recipe but he is meant to be reliable so it might be worth another shot.

[keychris]

cooking it fast or slow makes no difference IMHO. you just need to cook it out far enough - at least until you're starting to see it foam (I'm assuming dry-caramelisation), but I usually go until the entire sugar is foaming and very dark. But I like bitter caramel!

[jmacnaughtan]

cooking it fast or slow makes no difference IMHO. you just need to cook it out far enough - at least until you're starting to see it foam (I'm assuming dry-caramelisation), but I usually go until the entire sugar is foaming and very dark. But I like bitter caramel!

 

Unfortunately, there is such a fine line between perfect and inedible...

[keychris]

heh, yes