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Originally posted by Montegrano
I like Callebaut 6040 a lot; I think it’s one of their better chocolates and one of the best deals on the market, but I am unsure about its performance in ganache,
Very good. You should have no problems. Many confectioners, in fact, use it for this purpose. It’ll be on the sweeter side, but you’d expect that. 6040 is usually somewhat better in flavoured ganaches because it gets out of the way of the other flavours and doesn’t compete too aggressively. On its own, it may seem a little plain and ordinary, but that is as much a simple result of our taste buds being attuned to the flavour of 6040 as “typical” and “ordinary” because it’s so ubiquitous as it is to its own flavour balance.
shell molding, and enrobing.
A bit thick, but fairly usable. This would really only come into play if you were moulding very complex shapes which require the very highest fluidity. Probably the best cheap, basic chocolate for that is Guittard’s Coucher du Soleil 72%. But except for this specialised application you should be fine.
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I read that the 71% is a better candidate for those purposes, but for the people I am considering, 71% might be too much, and the 60% is actually plenty strong, more so than you would expect for its range. Does anyone have any opinions, suggestions, etc.?
Do you mean 7030? That’s Callebaut’s basic 70%-range chocolate. 7030 is pretty classic for ganache, and it is better, less plain-Jane, than 6040 for an unflavoured ganache. For moulding, however, it’s got about the same viscosity as 6040, perhaps slightly less.
Guittard is the other good, basic chocolate overall. You could use either the 61% or the 72% depending on what you think your audience would appreciate. Chucuri is also very approachable at a mid-percentage – surely the best value in an origin chocolate for an audience intimidated by high percentages.
Alex Rast
Alex_Rast_Alternate@hushmail.com
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