I loved your recipe, had difficulty hearing you, your voice is so soft plus the music. I have a hearing loss so turning it up increases the voice and music.
Hmm I’m not really sure how it could go wrong, but if you can explain when it starts not working or looking right I can try to help :) it really is a simple recipe so it should be a quick fix!
Can you tell me what size mold did u used to make these bombs or send me the link to this exact mold. Theres diferent sizes on the webs idk wich one to buy some of rhem dont say their size. Thank you.
I'm looking forward to making these. How long can I store the refrigerated ganache (not in the bomb). How do you store the assembled baileys bombs and for how long? thanks :)
Just like any ganache I would recommend about 10 days at most before you move it to the freezer--at which point you would want to re-emulsify the ganache. And you can treat the bombs just like any other dessert with ganache--room temperature for a few days, refrigerated for a week or so, but it also depends on the temperature and climate.
I do not recommend making this ganache with white chocolate-which, unlike dark chocolate, doesn’t contain cocoa solids and therefore reacts quite differently in most recipes. You can substitute another alcohol though without issue.
It is incredibly common to add inverted sugar/trimoline/honey to any ganache! If you have inverted sugar you can certainly use that, but they amount of honey is quite small and is there for the stability of the ganache, so you really don’t taste it.
If you are using regular chocolate it is probably not tempered correctly, and if it is coating chocolate it might be either over heated or heated too many times. I am not a chocolate expert though so I am not sure what other things might cause the bloom you are seeing.
@@gaylewooden4095 you can convert it with an online calculator if you want. It is normal for professional pastry chefs such as myself to use these measurements as they are more precise.
@@gaylewooden4095 I use to think the same thing but then I bought a very cheap scale at Walmart. I do everything in grams and oz. definitely more accurate. Try it.
So I made this ganache twice now and each time I need to add almost double the amount of chocolate because it is way too liquidy😭😭😭 I am not sure what I am doing wrong but I am following the recipe 100%. Not sure if the heavy cream is heavier than 35%??? I know just adding chocolate will fix it but it bugs me to not know what it is. Also not the first time I make ganache just never with booze.
I double checked and the recipe is exactly the one I always use, so I’m really not sure how it couldn’t turn out. This is also a very standard ratio for ganache-you should always have about the same amount of liquid and chocolate-perhaps slightly more chocolate. The ratio of 230g liquid to 290g chocolate should not result in something that is liquid, especially with the addition of the butter which additionally acts as a solidifying agent when the ganache has cooled. I don’t really know what else I can say to help because I’m not really sure where this recipe could go wrong, sorry.
The texture of the ganache has been created with the use of honey--you could swap it with trimoline/inverted sugar which are similar. You could leave it out though you risk changing the consistency/texture of the ganache.
It depends on how long you intend to keep it. Like any ganache, the honey/inverted sugar coupled with scalding the cream helps the ganache stay more shelf stable. However I have not had this ganache filled cocoa bomb at room temp for more than a week, so I would say if you are looking to keep it longer than that you may want to keep it refrigerated.
I’m not really sure what you mean. If you live in a country where there are different percentages of fat in the cream I’m not sure and if you are in the US just regular heavy cream
