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re-heating ganache?
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trickypoo1
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March 24, 2009 - 8:24 pm
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Hello again! I have another question - I made a simple firm ganache, 8oz couveture to 120ml cream, intending to use to fill chocolates in moulds. I didn't get to use it all yesterday and didn't want to waste it so I kept it covered in the fridge overnight. Obviously I can only fill the moulds when it is a little runny so I was wondering, is it safe to warm it for a few seconds in the microwave, fill and close the moulds, keep in fridge as normal?

Thanks! [:)]

Trish

There is no such thing as a chocolate reject - if you can fit it in your mouth, it wont be rejected!!
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trickypoo1
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March 25, 2009 - 2:37 pm
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.

There is no such thing as a chocolate reject - if you can fit it in your mouth, it wont be rejected!!
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Marcellus
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March 26, 2009 - 7:27 pm
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I do it all the time with a straightforward ganache mix - no glucose or other additives - and haven't had any problems, however, I always eat my truffles within a week or two. I suspect that reheating ganache probably must affect its preservation properties but to what degree I don't know.

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trickypoo1
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March 26, 2009 - 9:09 pm
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Thanks!

There is no such thing as a chocolate reject - if you can fit it in your mouth, it wont be rejected!!
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re-heating ganache? | Techniques | Forum