why does my chocolate become grainy
Posted in: Tech Help, Tips, Tricks, & Techniques
Are you talking about your ganache core or the shell?
I always enjoy when people say you can'trefrigerateor freeze your chocolate. Sure you can. It just takes care and recipe testing. We work in stages and all our cores are prepped ahead of time. Cores whether spherical or square are refigerated, we at times might freeze blocks of ganache if we're not ready to work through it yet. We focus on bulk enrobing runs, once readywe return to room temperature before the run.
Now at that point you have to think about chocolates contraction/expansion and freezing enrobed chocolates will more than likely crack in the flux. We treat our chocolates well and keep them at about 65'-68' from here on out.
So again, where is your grain, just the shell or in the core or in both? What kind of ganache are you making? A water, cream, syrup? Is it consistent across your infusions? What kind of infusion? Is it a pre-extracted infusion or an oil?
So much multivariate testing. :D Always be testing.