| Wednesday, January 23, 2008 |
01:36 - For the record
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It seems that for optimal ganache texture, the ratio of cream to chocolate needs to be two to three times higher than in this recipe.
This attempt was with 1 cup cream to 1/4 lb. Lindt 70%, and it's nice and creamy at room temperature yet sets up quite cooperatively when chilled. The ratio called for in the recipe turned into a lumpy gross broken mass in my earlier attempt.Though I was eventually able to salvage some of the batch, it was still a desultory anticlimax to have to dig the ganache out of the bowl with a spoon hefty enough not to get bent against the dry, concrete-like broken emulsion that had unattractively separated from all the cocoa butter. This time all I'll need is a melon baller and some warm breath and it'll form up quite nicely.
Trial and error. It tastes sweet.
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Brian Tiemann
