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re-heating ganache?
March 24, 2009
8:24 pm
trickypoo1
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Forum Posts: 27
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March 17, 2009
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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!!
March 25, 2009
2:37 pm
trickypoo1
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Forum Posts: 27
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March 17, 2009
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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!!
March 26, 2009
7:27 pm
Marcellus
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January 16, 2006
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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.

March 26, 2009
9:09 pm
trickypoo1
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Forum Posts: 27
Member Since:
March 17, 2009
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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!!