grainy chocolate ganache

Discussion in 'Q&A With Mario Batali' started by cocojo, May 11, 2010.

  1. cocojo

    cocojo

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    Culinary Instructor
    How wonderul to have you here Chef Batali!  I have made many chocolate truffles but am stumped when it comes to working with El Rey chocolate, 61% Mijao Dark.  Although I love the flavor, I often end up with grainy ganache when I use it.  I've tried different recipes, making sure the temp of the cream is good...don't know what's going on.

    I use 8oz chocolate discos

    4 oz heavy cream

    2 oz unsalted butter.

    I bring the cream to a boil, add the butter to melt and pour over the chocolate.

    Have you worked with El Rey Chocolate...is it just more tempermental?

    Thanks!