Posted by Audrey on February 24, 1999 at 23:06:11:
In Reply to: ganache posted by Angela on February 22, 1999 at 21:48:16:
I sometimes have problems with mine too - my basic formula is 1
volume of cream/liquid to 1 weight of chocolate - generally, I
work in 100g weights (I'm only a home baker!)
I use Callebaut Callets, which I think are 54% cocoa solids (too
sweet for my taste, but it's the only good chocolate that I can
get consistently here in Australia!) and a local very rich cream
from King Island - the stuff is *solid* in the tub, and has a
minimum butter fat content of 54%.
I often add liqueurs, cool to piping consistency and then pipe it
into tiny paper cases - very quick and makes instant truffles!
Last time I made it I tried something new - I used a small piping
nozzle, piped a layer on the bottom of the paper case and around
the sides, added a small spoonful of pureed raspberries, then
piped to cover. Amazing stuff.
It sometimes comes out grainy, and I've never quite worked out
why. I used to heat the cream in a saucepan, but when I married
my husband insisted on a microwave and I can now make quantities
using less than 300 ml of cream! I sometimes think that it
separates slightly if I overheat the cream, and adding alcohol
either before or after the chocolate seems to make no
quantifiable difference - it sometimes goes grainy both ways.
I normally replace up to 20% of the cream with the alcohol.
Any suggestions?
Audrey