Seventy% - Topic: Ideal texture for the ganache filling http://www.seventypercent.com/forum/techniques/ideal-texture-for-the-ganache-filling/ Simple:Press Version 4.5.0 Hans-Peter Rot on Ideal texture for the ganache filling http://www.seventypercent.com/forum/techniques/ideal-texture-for-the-ganache-filling/#p7609 Techniques http://www.seventypercent.com/forum/techniques/ideal-texture-for-the-ganache-filling/#p7609 Honestly, when you're dealing with pure ganaches (no preservatives), shelflife shouldn't be an issue. Don't store them for more than a week.

]]> Fri, 03 Mar 2006 16:19:50 +0000 annabel on Ideal texture for the ganache filling http://www.seventypercent.com/forum/techniques/ideal-texture-for-the-ganache-filling/#p7608 Techniques http://www.seventypercent.com/forum/techniques/ideal-texture-for-the-ganache-filling/#p7608 Normally, for a good truffle, you add a good quantity of butter.
I would try:
4 chocolate
2 cream
1 butter

I think the shelf life will be quite short.

]]> Fri, 03 Mar 2006 15:33:20 +0000 debc on Ideal texture for the ganache filling http://www.seventypercent.com/forum/techniques/ideal-texture-for-the-ganache-filling/#p7607 Techniques http://www.seventypercent.com/forum/techniques/ideal-texture-for-the-ganache-filling/#p7607 Thanks very much for you guys' opinion.

Is that meant the more the cream I added in the ganache, the shorter of the shelf life?

]]> Fri, 03 Mar 2006 10:46:39 +0000 Hans-Peter Rot on Ideal texture for the ganache filling http://www.seventypercent.com/forum/techniques/ideal-texture-for-the-ganache-filling/#p7606 Techniques http://www.seventypercent.com/forum/techniques/ideal-texture-for-the-ganache-filling/#p7606 Shoot for a 2:1 ratio. This way, the ganache will be firm and very chocolaty. It will have a longer length and still be smooth.

]]> Fri, 03 Mar 2006 01:47:22 +0000 gap on Ideal texture for the ganache filling http://www.seventypercent.com/forum/techniques/ideal-texture-for-the-ganache-filling/#p7605 Techniques http://www.seventypercent.com/forum/techniques/ideal-texture-for-the-ganache-filling/#p7605 Just my opinion, but I think it depends what you're after, there's no one right answer. Typically you aim for a silky look to ganache but it may not be that smooth depending on the ingredients you add. I don't see any reason that a filling should have a different texture for truffles verus moulded chocs, other than viscosity maybe.

]]> Thu, 02 Mar 2006 23:41:34 +0000 debc on Ideal texture for the ganache filling http://www.seventypercent.com/forum/techniques/ideal-texture-for-the-ganache-filling/#p711 Techniques http://www.seventypercent.com/forum/techniques/ideal-texture-for-the-ganache-filling/#p711 What is the ideal texture for the ganache filling for truffles? Is it same as the ganache texture for mold filling chocolate? Anyone can give me some ideas please !!!

Thx so much[:D]

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