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Ideal texture for the ganache filling
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debc
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February 24, 2006 - 5:03 pm
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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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gap
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March 2, 2006 - 11:41 pm
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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.

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Hans-Peter Rot
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March 3, 2006 - 1:47 am
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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.

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debc
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March 3, 2006 - 10:46 am
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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?

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annabel
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March 3, 2006 - 3:33 pm
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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.

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Hans-Peter Rot
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March 3, 2006 - 4:19 pm
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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.

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Ideal texture for the ganache filling | Techniques | Forum