Butter Ganache Question
Posted in: Tech Help, Tips, Tricks, & Techniques
We use a hair dyer to warm the bowl slightly before adding the chocolate.
We make a variety of flavoured chocolate smoothies, (aka the poor man's truffle). We use a microwave to soften the coconut oil.Originally, wejust softened it enough to whip it to a mashed potato consistency, and it worked quite well, and set fairly quickly.
Then, even though we did not change coconut oil brand, it seemed to be grainier at whipped potato texture and we had to heat it longer, and now, unless it is melted completely, it still has a grainy texture, which shows up as white spots in the finished smoothie. Any suggestions would be appreciated.
Thanks so much for getting back to me so quickly. What you said makes some sense, as it worked fine in the beginning, and then after trying to change the vicosity as per the instruction manual, (pushing buttons during the cycle!) it gave us trouble and hasn't worked properly since.
Hopefully ours will magically reset as yours did!
I just recently discovered the Chcolate Life website and have been checking out some of the discussions. Did you ever solve your problem with the Revolution x3210? We purchased a Revolution 2 in order to temper small batches of chocolate for decorating truffles. We are having exactly the problem that you described.
I'm curious as to how you get that kind of speed. We are a small chocolate shop and use what seems to be roughly the same technique, but I can only scoop and roll roughly 150 per hour. Any tips? Also what consistency is your truffle centre.