i think i must have a dark cloud over me at the moment, which i hope someone can remove!...soon!!...i'm not a pastry chef, but i have been making truffles for forever..this time, the ganache has not set up..before i go any farther i would like some advise..only thing i did differently is i doubled the recipe instead of making 2 separate batces..recipe was 16 oz of chocolate and 1 cup heavy cream...i heated the cream just to boiling and poured it over the chocolate..let it sit for a few minutes, stirred then added some liquer, then cooled and put infridge..it has not set up...what can i do at this point to salvage this...anything? was thinking either slightly reheat the ganache and some butter, then when it was chilled the butter would harden..or make another normal batch and use this soft ganache as the coating for the truffles...any suggestions, help would lbe greatly appreciated...thanks
joey
p.s. i measured out the 16 oz. i didn't have a scale, so i eyeballed it, which normally is pretty good..what is the weight difference..huge enough to not set up?i know that volume and weitght measures are different, but when you are in this situation, how do you compensate
joey
p.s. i measured out the 16 oz. i didn't have a scale, so i eyeballed it, which normally is pretty good..what is the weight difference..huge enough to not set up?i know that volume and weitght measures are different, but when you are in this situation, how do you compensate
food is like love...it should be entered into with abandon or not at all Harriet Van Horne
