Food Talk Discussion Group
PastryWiz - Jobboard - Classifieds - Food Talk - Recipes - Cake Decorating

Re: Ganache

Name: Natasha
E-Mail:

Comments

The logic behind adding vegetable oil to a ganache is to improve the shine and increase the temperature the ganache can be heated to. It works much the same way as the oil used in producing coating chocolate. The corn syrup is an invert sugar that aids in prolonging the shelf life. I have a recipe that is excellent, the fat in the butter replaces the veg oil and the trimoline is an invert sugar like the corn syrup. This is a variation of it: 1500g 53% Couveture 1200g Heavy cream 240g Trimoline 360g Butter Heat the cream and invert sugar. Pour over the chopped chocolate and slowly stir until it melts. When this is about 120F stir in the softened butter and emulsify with an emulsion mixer. Good Luck!