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Question on ganche....

post #1 of 3
5/22/12 at 9:25am
Thread Starter 

Is It possible to temper a ganche and use it to cover things such as nuts, candy, jellies......

 

Like for example: to make a mint chocolate ganache and use it to cover a lemon jellybean? I want to temper the ganache so it can have shine and crack/crunch when you first bite into it.

 

I normally temper regular chocolate for shine and crack/crunch, but i would like to do the same with a flavored ganache.

 

Thanks.

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post #2 of 3
5/22/12 at 2:18pm

No.

 

When you make a ganache, you are adding over 50 %" liquid to the chocolate.  Ganache will never harden like pure chocolate, which is why it is ganache, and not couverture.

 

Hope this helps

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post #3 of 3
5/22/12 at 3:48pm

Question on ganche....

WHAT IS A GANCHE??              IF  YOU MEAN GANACHE  NO  IT CAN'T

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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