Chocolate VS couverture
Posted in: Tech Help, Tips, Tricks, & Techniques
Hi Despina,In my opinion it doesn't matter that you have a couverture, that is chocolate. I would add less "cream". Try to do the following: Take the amount of chocolate and break it into a small pieces. Do not melt it.Heat the cream. When it is hot, pour the cream into the chocolate. Wait for a few seconds and than mix all together. If the ganache become too liquid try to add less cream. Pay attention that the right texture will come after you have it on the refrigerator for a period of time. Try this and let me know how it works.Good luck.