Forum Activity for @Heather Panchyshyn

New to chocolates, ganache advice

Posted in: Tasting Notes

Thanks Melanie. I do realize that it will take some time and experimentation to get it right for me. I am hoping to just start making small batches of truffles in different ways (butter ganache, cream heated up to different temps etc) and see what happens. I do want to make sure that I know what I am doing before I sell the truffles and I have considered the courses at Ecole Chocolat. What I am hoping for is some guidance on what to look for when trying -- what happens when a truffle goes bad? Does the cream curdle? Does the liquid breakdown the chocolate?

New to chocolates, ganache advice

Posted in: Tasting Notes

Hi,

I have stumbled into a chocolate business and now I am madly researching trying to learn as much as I can. I need a lot of advice lol but I will to only ask one at a time :)

My first question is about ganache. I want to make truffles that will last a minimum of one month at room temperature. My understanding is that a standard cream ganache will only last 3 weeks which is not quite long enough for me. I have heard (and read on here) a few different ways to extend this so I want to experiment. So dumb question... but how do I know if it worked (short of eating the chocolates and seeing if I get sick?) Will it separate or something once it is bad?

I will be selling the chocolates and I want to be sure that I am giving people something that is safe for them.

Thanks :)
Heather

updated by @Heather Panchyshyn: 04/14/15 12:47:56