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4:47 am
July 7, 2005
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Here’s the problem. I make a ganache and it comes together nicely, so I pipe it into little balls that I will roll into truffles later. After piping them and letting them set, the ganache gets grainy and nasty. If i hold the ganache in my fingers and let the ganache get soft again the graininess goes away until it resets or dries after putting back on the sheet pan, then the graininess comes back again. It’s starting to drive me crazy, because I use to never get a grainy ganache and now thats all I can get. I try different creams, butter, I use corn syrup or invert sugar and I immersion blend or do it by hand, but always get the same result. Please help me.
9:51 pm
October 20, 2005
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What is the recipe/ingredients you are using? What is the air temperature you are cooling the ganache at?
10:06 pm
July 7, 2005
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I have varied the truffle recipe so many times to try to get a non grainy ganache its driving me crazy. The last one I did was as follows.
300g of 58% Guittard, but have tried it with Cocoa Noel 64% and Guittard 72%
150g of 38% Organic cream, have also tried another 38% organic, a 35% organic cream, store bought cream (don’t know %), all heavy whipping cream by the way
30g corn syrup and tried invert as well
50g 85% butterfat organic butter, as well as other store bought
I have tried many other recipes including
360g dark choc as stated above
345g cream
45g butter
45g corn syrup or invert
It’s about 70 in my kitchen and I do not put it in the cooler.
3:33 pm
September 1, 2006
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Overmixed/Overagitated: Steady, gentle mixing (agitation) is essential in reducing the fat to tiny droplets. Aggressive mixing causes graininess. Strain and re-stir if necessary. If it does not work, toss and start again.
Quoted from http://www.baking911.com
8:52 pm
October 20, 2005
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Have you tried it without the corn syrup? The only thing I can think of looking at the recipe is that the ratio for corn syrup is a little higher than I use.
2:18 pm
May 29, 2005
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I did a truffle recipe calling for a cetain amount of invert sugar and I got a grainy texture. I cut the invert sugar down and I don’t have the graininess anymore.
Deb
12:37 am
July 7, 2005
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Do you guys add the invert sugar or corn syrup to the cream and then bring the cream to a boil or do you add the invert/corn syrup after you pour the cream over the chocolate and begin emulsifying? If not when do you add the invert sugar/ corn syrup?
3:11 am
October 20, 2005
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I tend to heat with the cream and then pour over the chocolate
4:21 am
July 7, 2005
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quote:
Originally posted by gapI tend to heat with the cream and then pour over the chocolate
Every time I boil the invert or corn syrup with the cream, I get a grainy and hard ganache. I guess I will just have to add it to the ganache.
7:43 am
September 1, 2006
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I add the invert to the cream and heat together. Then I pour over the chocolate and let it sit for a couple of minutes. I have never gotten a grainy ganache and I hope it stays that way! Did you follow the baking911 link I sent you? Good luck anyway! There is also a thread about grainy ganache on egullet – check out “grainy ganache” in google and it should appaer there.
Ilana
