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Re: ganache

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Posted by hans on February 25, 1999 at 14:00:38:

In Reply to: Re: ganache posted by Audrey on February 24, 1999 at 23:06:11:

: I sometimes have problems with mine too - >snip/snap
: I normally replace up to 20% of the cream with the alcohol.

: Any suggestions?

: Audrey

Yes, Audrey.
Callets are like choco chips and suitable for all uses. Real Couverture.
Water ( alcohol ) and chocolate don't mix well and could seize or break the perfect emulsion of the chocolate.
Your graininess could be sugar related (recrystallised) or butter globule related (excess fat in the cream).
Hard to say which one it is. I am certain though, that the amount of alcohol you use is the real culprit.
It could also be your microwave that could scorch the couverture. Try heating the cream in the micro first, without the couverture.
Here is a link to the Joy of Baking/Ganache.

Joy of Baking/Ganache

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