Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Altay.Oro

Altay.Oro

16 hours ago, Rajala said:

My ganaches with dark chocolate usually look like that in the beginning when I use my stick blender. After a while, it goes away and I get a smooth shiny result.

 

Yes, it is constantly occuring with dark chocolate ganaches ... generally milk chocolate ganaches is easily emulsifying at the beginning of stirring.

I've not made slabbed ganaches before so much, and I've started to see it in milk chocolate ganaches when I start to add extra cocoa butter for ending up with a really firm ganaches to be able to cut it very cleanly.

Another possible reason ... it may be a problem related with milk proteins acting as an emulsifier which milk chocolate contains a lot ... but maybe not enough for extra cocoa butter added to the recipe.

Altay.Oro

Altay.Oro

16 hours ago, Rajala said:

My ganaches with dark chocolate usually look like that in the beginning when I use my stick blender. After a while, it goes away and I get a smooth shiny result.

 

Yes, it is constantly occuring with dark chocolate ganaches ... generally milk chocolate ganaches is easily emulsifying at the beginning of stirring.

I've not made slabbed ganaches before so much, and I've started to see it in milk chocolate ganaches when I start to add extra cocoa butter for ending up with a really firm ganaches to be able to cut it very cleanly.

Maybe ... it is a problem related with milk proteins acting as an emulsifier which milk chocolate contains a lot ... but maybe not enough for extra cocoa butter added to the recipe.

×
×
  • Create New...