Tempering ganache?

garfoid
@garfoid
07/15/17 08:02:53AM
16 posts
I've been reading through chocolate confections by p. Greweling and if you see the extract I've attached you'll get what I mean. I've never tempered ganache before. What do you guys think?
IMG-20170715-WA0002.jpg

Dallas
@dallas
07/16/17 09:08:20AM
29 posts

I temper ganaches in filled bonbons 100% of the time. The difference is night and day.

garfoid
@garfoid
07/17/17 03:06:54AM
16 posts

Dallas:

I temper ganaches in filled bonbons 100% of the time. The difference is night and day.

Cheers Dallas.

Do you just table it? What about truffles? 

Dallas
@dallas
07/17/17 06:01:05PM
29 posts

No, tabling it is not practical in my production environment, although in small batches its fine to table it. I temper all ganaches.

I use cocoa butter silk to temper my ganaches. 

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