How to make ganache chocolate?

Ingredients

Main Ingredients

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Chocolate in moderation

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White chocolate in moderation

Side Ingredients

Light Cream

150 g

Dextrose

28 g

70% Dark Chocolate

100g

Milk Chocolate

45g

Butter

13g

Coconut Rum

50g

Coconut Fruit Puree

140g

Coconut Juice

30g

White chocolate

250g

Coconut paste

43g

Method of making chocolate ganache

First of all, prepare the ingredients for making chocolate ganache: 150g of light cream, 13g of dextrose (70% concentration), 100g of 70% dark chocolate, 45g of milk chocolate, 13g of butter

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13 grams of glucose added to 150 grams of light cream to boil, turn off the heat

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While still hot rushed into the 100 grams of 70% dark chocolate and 45 grams of milk chocolate, stirring until no particles

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When the temperature drops to 34 degrees, add the softened butter and continue to mix well; when the temperature drops to 31 degrees, add the coconut rum, mix well and set aside

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Next, make the coconut white chocolate ganache: coconut pulp 140g, 30g of coconut milk, glucose (70% concentration) 15g, 250g of white chocolate, 43g of coconut, 35g of leaf rum

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140g of coconut pulp mixed with 30g of coconut milk, add the cooking machine to beat the fruit puree; after that, add 15g of glucose of 70% concentration to cook; punch into the White chocolate, stir, if the temperature is too low, white chocolate can not melt, then heat to 34 degrees

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When the temperature reaches 34 degrees, add the coconut, mix well; when the temperature drops to 31 degrees, add 35 grams of coconut rum, mix well, with a cooking rod (or a cooking machine) stirred to a fine paste

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The next step is to make the tempered chocolate, take the appropriate amount of white chocolate (all items that touch the chocolate should not be wet), heat it over water (do not let the water vapor enter the chocolate)

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While heating and stirring, when the temperature reaches 40 degrees Celsius, add the coconut rum and stir. Stir, when the temperature reaches 40 degrees off the heat, take half of the chocolate and pour it on the marble table, use a spatula with a spatula to wipe away the chocolate paste, then use the spatula to scoop up the chocolate paste and wipe it down with a spatula, to help the chocolate paste cool down to 24 degrees, when the temperature is down to 24 degrees, re-pour the chocolate paste on the marble table into the basin, mix the chocolate paste, when the temperature reaches between 28-29 degrees, the tempering is complete

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10.

Dip your finger in the tempered white chocolate paste, turn it around on the chocolate mold, and send the mold to the refrigerator to chill

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11.

Next, take the appropriate amount of milk chocolate to continue to temper, milk chocolate is heated under water (touch the chocolate). All items do not touch the water), while heating and stirring, when the temperature reaches 45 degrees off the heat, take half of the chocolate poured on the marble table, with a spatula and scraper to wipe away the chocolate paste, and then spatula spatula up the chocolate paste, wipe down the spatula, to help the chocolate paste cool down to 26 degrees, when the temperature drops to 26 degrees, the chocolate paste on the marble table re-pouring into the basin, mixing the chocolate paste, when the temperature reaches between 30-31 degrees, the tempering is complete. When the temperature reaches between 30-31 degrees, the tempering is complete

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12.

Fill the molds with the tempered milk chocolate paste (filled to the brim), hold them upside down in mid-air to allow excess chocolate paste to flow out, and use a spatula to scrape the surface of the molds with the excess chocolate paste at the same time as holding them upside down to make the molds form a layer of chocolate shell, and then send them into the refrigerator to cool

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12.

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13.

Release the molds do better than the prototype, looks cleaner

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14.

Chocolate ganache paste and coconut white chocolate ganache paste into a laminating bag, squeeze a layer of coconut white chocolate ganache (3 minutes full), then a layer of chocolate ganache (3 minutes full).

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15.

Continue to temper the milk chocolate, take out the molds, fill the molds with tempered milk chocolate, use a crank spatula to smooth the surface, clean off the excess milk chocolate paste, and then put it into the refrigerator to freeze for 10 minutes or so, then take it out and shake out the chocolate to finish.

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16.

Finished picture

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17.

Finished picture

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18.

Finished picture

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18.

19.

Finished picture

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20.

Finished picture

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Finished picture of Ganache Chocolate

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Cooking tips

1, different chocolate tempering temperatures are not the same, the white chocolate heating temperature of 40 degrees, the marble table to take a part of the cooling down to 24 degrees, re-mixing the Use a temperature of 28-29 degrees. Milk chocolate heating temperature of 45 degrees, the marble table to take part of the cooling to 26 degrees, after remixing the use of 29-30 degrees. The temperature of dark chocolate is 50 degrees, the marble table is partially cooled down to 27 degrees, and the temperature after remixing is 30-31 degrees.

2, when the temperature of the tempering chocolate temperature is lower than the use of temperature, it is best to re-mix the temperature, you can also heat the chocolate temperature to the use of temperature, but the texture is very different.

3. It is best to refrigerate the chocolate after it is made, otherwise it will be difficult to remove the mold.

4. When the chocolate is heated, no water vapor can enter the chocolate, otherwise the chocolate will not solidify.

5, tempering failure of the chocolate will appear rough texture, the entrance does not melt or can not be solidified and other phenomena.

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