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10:32 am
January 27, 2005
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Looking to buy some ready made ganache for chocolates, any ideas? Uk based would be prefered
Thank you.
12:23 pm
September 30, 2004
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It’s hard to come by, as real ganache has the tendancy to grow fuzzy rather quickly, and as such it’s hard to mfr, store, and distribute in a timely manner. There are folks who do it, but they’re very, very hard to come by. I’m not familiar with any in the UK. Barry Callebaut has a line of fillings that’s ‘ganache like’ – basically vegetalbe oil based. It’s really not very difficult ot make your own real ganache. If you want something with mroe shelf life, you can start with real chocolate and add, say, 10% of a natural soybean, canola, coconut type oils – anything that’s fluid at room temperature, to create a meltaway type center that’s ‘ganache like’
6:27 pm
July 31, 2006
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You might try the Chocolate Society (www.chocolate.co.uk). I think they have some products like this, if not retail, then in their wholesale division.
Martin Christy
Editor
http://www.seventypercent.com
10:03 pm
January 27, 2005
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Thanks for the help, but so far no luck.
5:29 am
August 6, 2006
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Belcolade is a Belgium company that manufacture ready made ganache.
[url]http://www.belcolade.com[/url]
Here you can find the address to the UK distributor:
[url]http://www.puratos.com/Contact/default.asp[/url]
“Porcelana: The Holy Grail of Pure Criollos” (Marieel E. Presilla)
1:15 pm
September 30, 2004
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I thought the Belcofil line wasn’t a ganche, but a filling (veg oil or nut oil used to soften it, not cream) – do they have a line of cream based ganaches for sale as well?
1:26 pm
August 6, 2006
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It seems they do:
[url]http://www.puratos.ca/products/list/00200330150931.asp[/url]
I’ve also seen a version with real vanilla but the link is not awailable right now.
“Porcelana: The Holy Grail of Pure Criollos” (Marieel E. Presilla)
5:29 pm
January 27, 2005
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Well thanks for the tip off, but unless i want 500 kilos of the stuff they aren’t interested in me!! But thanks anyhow will keep looking.
8:33 pm
September 30, 2004
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cool, didn’t know they had that. It’s not really a cream based product, and out of necessity they’ve got a fair amount of preservatives in it, but it’s good to know
emmah – you may wish to contact them and ask them to direct you to a distributor that would offer it to you in smaller quantities. if you’re unable to get a response from them (you should be able to) let me know as i know their US sales rep/technical guy, and we cross paths every once in a while
9:03 pm
August 6, 2006
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quote:
IngredientsBelgian chocolate (chocolate liquor, sugar, cocoa butter, lecithin, vanillin), sweetened condensed skim milk, water, hydrogenated palm kernel oil, sugar, polysorbate 60, potassium sorbate, tartaric acid.
What has hydrogenated palm kernel oil to do with high quality? I would go for the one with pure vanilla.
[url]http://www.chococentral.com/convenience.htm#Ganache[/url]
“Porcelana: The Holy Grail of Pure Criollos” (Marieel E. Presilla)
9:34 pm
September 30, 2004
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Functionally, I can’t think of a reason they’ve got it in there. If it’s in the dark, I’d wonder if it was in the white as well. The only reason I can think of is that for some reason, perhaps it’s the carrier for one of the preservatives, and thus, must be labelled. Based on it’s position on the labell, it’s in there at single digit percentages or less, so there’s not much of it there.
1:03 am
September 15, 2005
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Has anyone got an estimated shelf life of ganache in:
a) “normal” room temperature
b) in the fridge
The ganache being chocolate + cream
Does alcohol (liqueurs) increase shelf life?
I have tried a very old (forgotten) truffle with ganache centre (chocolate + cream) around 3 months after (stored in the fridge) and it was fine…
Thanks.
Yvonne
3:00 am
August 1, 2006
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Many chocolatiers actually allow their ganaches to sit at room temperature overnight so that the cocoa butter can crystallize slowly. When eaten, the ganache will then melt more slowly and result in a very smooth mouthfeel. However, when refrigerated immediately after production, the ganache hardens too quickly and doesn’t form sufficient crystals, which consequently results in a greasy mouthfeel. Regardless of which type of ganache you make (soft or hard), it will ideally last for one week at room temperature. Scalding the cream; the chocolate’s sugar content; the cocoa’s moisture-absorbing properties; and phenolic compounds all contribute to this long life.
I would not store a ganache (especially a hard ganache) longer than a week because the dry cocoa particles will eventually absorb too much of the moisture. When this occurs, the cocoa particles clump and stick together, thus forming a coarse and unstable mass. But here’s another thread that may help:
http://www.seventypercent.com/…..hichpage=2
Alcohol will extend shelf life, and many manufacturers do add it for this purpose. But most of the time, I find that alcohol and chocolate is a foul combination due to clashing tannins. However, some spirits do pair well with chocolate, but finding the right ones takes some research and experimentation.
