Question on ganche....

Discussion in 'Pastries & Baking' started by iamahmedsaad, May 22, 2012.

  1. iamahmedsaad

    iamahmedsaad

    Messages:
    29
    Likes Received:
    10
    Exp:
    Professional Chef
    Is It possible to temper a ganche and use it to cover things such as nuts, candy, jellies......

    Like for example: to make a mint chocolate ganache and use it to cover a lemon jellybean? I want to temper the ganache so it can have shine and crack/crunch when you first bite into it.

    I normally temper regular chocolate for shine and crack/crunch, but i would like to do the same with a flavored ganache.

    Thanks.
     
  2. foodpump

    foodpump

    Messages:
    4,856
    Likes Received:
    436
    Exp:
    Professional Pastry Chef
    No.

    When you make a ganache, you are adding over 50 %" liquid to the chocolate.  Ganache will never harden like pure chocolate, which is why it is ganache, and not couverture.

    Hope this helps
     
  3. chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    174
    Exp:
    Retired Chef
    WHAT IS A GANCHE??              IF  YOU MEAN GANACHE  NO  IT CAN'T