I LOVE experimenting with chocolate ganache, and trying out all sorts of flavours and ideas. In this video, I would like to share with you my tips on how to flavour chocolate ganache. www.nenettechocolates.co.uk
Hi Nanette! Your videos are wonderful. I tried to paint some of my chocolate mold cavities with the colored cocoa butter. When I tried to do that, when I brushed the butter on it would be transparent and the only way I seemed to be able to coat the mold completely without the chocolate showing through was to paint it once and then come back and paint again until I could get a solid covering. I played around some more and found if I dabbed it on it seemed a little better but still had to do touchups. Is there something I should be doing to get solid coverage with one pass? Thanks for your help. Sheila Davenport
Hi Sheila. Thank you for your very kind feedback. And yes, if you want a solid colour then - without going to the expense of investing in a spray gun - the best method is to do exactly as you describe. Have you also tried experimenting layering different colours on top of each other? Wait for the first layer to set and then go in with the next one. You can get some lovely effects. Many of them never repeatable!! But that's the delight of handmade chocolates! Have fun experimenting. Nenette
Yes, absolutely. I'm pleased the video was helpful for you. Thank you for your question too - I'm about to publish further 'episodes' to address questions just like yours that people have asked. Always good to know if I can help further. Nenette
Hi Nenette, I have asked questions on a couple of your other tutorials, but I was wondering if I could use my oil soluble flavorings right into the tempered chocolate? I spent a small fortune on Amoretti strawberry, raspberry and spiced rum oil soluble extracts. I thought it would be a nice way to pair different flavors by using the chocolate shell with an extra layer of flavor. I don’t know how you feel about that.
Hi Lisa. Yes you can. As long as the flavours are oil and not water-based, you'll be fine. Thank you forcwayching my videos and do let me know how you get along and if you have any further questions. Nenette
@@NenetteChocolatesThank you. I am gonna make it soon. I wish I had a gooseberry tree in my garden😊. Also do you need to keep ganache truffles made with cream or puree refrigerated to keep them from going bad?
@@kileyrose1161 keep your finished chocolates somewhere cool and dark. Not the fridge or you'll get a sugar bloom. You can refrigerate your ganache before you pipe it into your truffle shells though.
Hello! A very helpful video. In my case im going to make hazelnut genache with milk chocolate 40 percent and cream. What would you say is the best way to do it? Melt the chocolate, bring the cream to the boil, mix the chocolate and cream and mix in hazelnut praline. And let it stay in the fridge overnight and whisk it the day after until fluffy?
Hello! I'm very pleased you enjoyed my video. Thank you for watching. For hazelnut ganache, your method sounds great. You might also consider cutting out the cream altogether! I find that the hazelnut flavour is stronger that way although the resulting mixture will be firmer. If you try this, make your ganache by mixing the melted chocolate with the praline (if the praline is in a solid block form, heat this gently until just melted too). Try a small quantity to experiment to start with to make sure you're happy with the flavour. Then let it set before creating your chocolates as you describe Let me know how you get along. Nenette
with fruits like the gooseberry, or rhubarb could you make the puree with sugar if you wanted a less tart mixture? And the same process if you ise dark chocolate, ie no cream? Also, what happens if you use some water making the puree, will that seize the chocolate? Thx!
Yes you could. But as the ganache ages, the flavour changestoo. You may want to keep the tartness - which is offset by the sweetness of the chocolate anyway, to maximise the flavour. The best thing to do is gave a go and taste test over a number of weeks. See what you think. Water ganache is a separate thing! And just like any liquid, it will seize the chocolate when added. The trick with a water ganache to heat it and add it to unmelted chocolate buttons. Once you've created it, you must emulsify it with a whisk. Frantic hand- whisking is the most fun! Thank you for watching my video and I hope I've been of some help. Nenette
I use a plastic bowl when tempering all chocolate - regardless of whether it's dark, milk or white. Ceramic or glass retain heat and so will impact the tempering process in a way that can't easily be predicted. Plastic bowls aren't pretty but they are cheap!
Thank you for watching. I'm pleased you're enjoying the tutorials! To answer your question, I suggest you watch my video about making ganache where you will see how I take you through the steps of the chocolate seizing and then how you rescue this situation to finish up with a perfect, glossy ganache. Once you've been through this you can add further liquid - orange juice for example - without the chocolate complaining. I hope that helps. Let me know how you get along.
I'm 0leased you're finding them helpful. Dark chocolate is naturally dairy-free (but check the ingredients to make sure nothing has been added that you wouldn't expect). And then replace the cream with fruit puree for example or experiment with dairy free cream alternatives.
Hello - it is cointreau. As I say 8n my tutorial, though, once you've made your ganache, you can flavour it with whatever you prefer. That's the fun bit - enjoy exploring flavours!
Thank you for watching my video. I use fruit puree as a substitute for cream to make fruity ganache fillings. So use the same proportions of chocolate and fruit puree - as you would if you were using chocolate and cream. This won't cause your finished chocolates to bloom. Blooming would be caused by 'incorrect ' tempering of the chocolate you coat or shell the truffles with. I hope that helps. If you're uncertain, try a micro batch to experiment with first.
@@aggarwalkaoor9002 Make a ganache filling with the fruit puree and chocolate. Use this to fill your truffles and then once this has set, you can go back with tempered chocolate to cap the truffles. The ganache filling will not cause problems with the chocolate you use to cap the truffles. In this respect it's no different from ganache made with cream. You will only encounter problems if you use puree in the truffles on it's own - it will leak through the chocolate shell. I hope that helps!
Thank you for watching my video. You're right. The more liquid you add to the ganache, the shorter the shelf life. The alternative of course is to add orange oil. Shelf life is a subject that cannot be adequately covered here. Generally, a ganache made just with cream and chocolate and then finished in a truffle shell will last around 5 days as long as it's kept somewhere cool and dark. If you add butter, invert sugar and a little alcohol to the ganache mix, you will be counteracting the impact of the orange juice and so the shelf life will extend back out. The best way of assessing the shelf life without investing in expensive kit is to test and sample your truffles over a period of time. As soon as the taste and texture is not pleasing to you, that is your shelf life. Happy experimenting!
@@amoghars the answer I provided last time still applies! I don't imagine that freeze-dried fruit powders would add liquid and they may even absorb it from the other ingredients as they take-on the moisture. I'd hesitate to say, without testing and measuring how the shelf life would be impacted. Again make your ganache and test it over time to work out what the shelf life is for your mix.
It all depends! A basic chocolate and cream ganache will last 4-7 days. If you add invert sugar to your cream when you heat it (boil it and then let it cool) and then emulify butter with an electric whisk into the ganache at the end then you will add shelf life. You're looking to drive off and contain moisture. Then I'd retain samples of finished chocolates and test them over time, recording your results - taste, look, feel and anything else you'd like to measure. When you are no longer satisfied your chocolates are as they should be, that's your BBE date. The ultimate problem is mould in your chocolate. There is nothing worse. The subject of shelf life is huge and the course I went on cost me £1,000. The kit your can buy to measure free liquid (the thing that causes the ganache to deteriorate) also costs well over £1,000. So make sure your process is consistent and test, test, test!
Definitely. I'm a great fan of using fresh fruit flavours in my chocolates. Make puree with your rhubarb and use this to make your ganache! Let me know how you along. Nenette
@@cielodog1 thank you for your very kind feedback. My email is info@nenettechocolates.co.uk. I've been up to my eyes in chocolate and so haven't checked emails today! Do drop me a note if youd like to. Nenette
Definitely! Make sure its microwave-friendly plastic (can't imagine it wouldn't be though). Don't use ceramic or glass because these both retain heat and so will make the behaviour of your chocolate unpredictable.
Dark chocolate is naturally vegan (just cocoa solids and sugar - but check the labeling to make sure nothing else has been added!). I'm pleased you're enjoying the videos. Thanks for getting in touch Nenette
