Chocolate VS couverture
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Hi Robert,Thanks for the reply.Garrison recipe is simple. 200gr 64% chocolate, 224 gr heavy cream, 28 gr light corn syrup, 28 gr salted butter. The only alterations I have made are: 52% couverure, not salted butter and glucose instead of corn syrup which I think it doesn't make any different because as far as I know is the same thing. Procedure is simple as well. Chopped not melted chocolate, boil syrup with cream pour into the chocolate, stir and when the chocolate reaches 35 C add the butter. The method you are suggesting in your previous post (40 C cream into melted chocolate) as far as I know it is used in making the butter ganache (without cream).So, what do I do wrong? According to the recipe, the ganache should be firm to pipe after one hour.Are there difference between the ganache we are using for truffles and the one we use for dipping confectionery?