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Desiderio

Water Ganache

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Frozen concentrated grapefruit juice and a few drops of grapefruit oil. I'm pretty sure I made a slab and cut them.

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clever-frozen concentrated juice!! So then they obviously tasted more grapefruity. But no oil? How was shelf life?

I wanted to grind my peels to mix in powdered sugar and my coffee grinder ,quite new mind you, died!!! Any ideas? :hmmm:

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clever-frozen concentrated juice!! So then they obviously tasted more grapefruity. But no oil? How was shelf life?

I wanted to grind my peels to mix in powdered sugar and my coffee grinder ,quite new mind you, died!!! Any ideas? :hmmm:

Oh sorry - wrong oil. Would have been sunflower oil - equal to 35% of the cream I was replacing.

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I just threw this together to glaze a flourless chocolate cake (and get rid of some triple sec that I bought by mistake):

60g unsweetened chocolate

60g bittersweet chocolate

90g sweet liqueur

20g water

30g glucose syrup

5g vanilla extract

1g salt

1g gelatin

-chop chocolate, set aside in a coverable bowl (steel or ceramic)

-bloom gelatin in the water, add to the liqueur along with the glucose, water, and salt in a saucepan

-bring liquids to a boil; pour over chocolate and cover for a few minutes

-stir until smooth; stir in vanilla extract and butter

Worked great! I won't learn anything about shelf life because it will be eaten tonight. And I won't get much useful feedback because the tasting panel will be blotto.

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I just threw this together to glaze a flourless chocolate cake (and get rid of some triple sec that I bought by mistake):

60g unsweetened chocolate

60g bittersweet chocolate

90g sweet liqueur

20g water

30g glucose syrup

5g vanilla extract

1g salt

1g gelatin

-chop chocolate, set aside in a coverable bowl (steel or ceramic)

-bloom gelatin in the water, add to the liqueur along with the glucose, water, and salt in a saucepan

-bring liquids to a boil; pour over chocolate and cover for a few minutes

-stir until smooth; stir in vanilla extract and butter

Worked great! I won't learn anything about shelf life because it will be eaten tonight. And I won't get much useful feedback because the tasting panel will be blotto.

Should have a pretty generous shelf life with more booze than water. If I interpret correctly, Wybauw says that 15% of the liquid in a recipe as alcohol gives an almost indefinite shelf life.

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Update: that ganache with the triple sec was really great. Intensely flavored and delicious. I found it very easy to glaze the cake with, and I have terrible cake decorating skills. It went on smooth, and stayed glossy after being chilled in the fridge and transported through a drizzly night and then sitting out on a platter for hours.

Update: I left out an ingredient. There's 30g butter stirred in at the end.


Edited by paulraphael (log)

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I have had a request from someone who can't eat dairy for some water ganache. Has anyone got any suggestions for resources that I can look up on these? I've not made any water ganache so before so it's time to learn! :)

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Many moons have passed since this topic was first posted, then resurrected; what a good topic. Does anyone, who first posted, have any updates on the process/outcome of their experiments?

 

Philip


Edited by ptw1953 (log)

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I made a whole series of 'water' ganaches when I was making truffles for a Niagara wine event. I had wines from a large number of wineries - did some experiments to see which chocolate they tasted best with - then made water ganaches replacing the water with wine. As mentioned earlier in this topic - I add a neutral oil as well to replace the amount of fat that would be found in the cream in a regular truffle. I found that grape seed oil was a good choice - no worries about allergies. 

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On 5/13/2018 at 8:06 PM, Kerry Beal said:

I made a whole series of 'water' ganaches when I was making truffles for a Niagara wine event. I had wines from a large number of wineries - did some experiments to see which chocolate they tasted best with - then made water ganaches replacing the water with wine. As mentioned earlier in this topic - I add a neutral oil as well to replace the amount of fat that would be found in the cream in a regular truffle. I found that grape seed oil was a good choice - no worries about allergies. 

Did you use the greweling recipe as in your previous posts or something different? 

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Think they were based on the liquor chocolate but I'm not entirely sure. Wait - checked my recipe file and indeed they were 

 

Water Ganache
  • 60 grams liquid
  • 30 grams neutral oil
  • 215 grams dark chocolate
  • 20 grams butter, at room temperature
  • 30 grams liquor
Have chocolate at about 30 degrees C and liquid at about 40 degrees C. Mix together, adding oil. An immersion blender will help if you are having trouble getting an emulsion. Add remaining ingredients.

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26 minutes ago, Kerry Beal said:

Think they were based on the liquor chocolate but I'm not entirely sure. Wait - checked my recipe file and indeed they were 

 

Water Ganache
  • 60 grams liquid
  • 30 grams neutral oil
  • 215 grams dark chocolate
  • 20 grams butter, at room temperature
  • 30 grams liquor
Have chocolate at about 30 degrees C and liquid at about 40 degrees C. Mix together, adding oil. An immersion blender will help if you are having trouble getting an emulsion. Add remaining ingredients.

Thanks Kerry!

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