I found that by the time my ganache had setup, the thin layer of chocolate had also completely set. It then shattered in the guitar cutter. After a few attempts, I read a book by the Chocolatier and teacher, Ewald Notter. I was surprised to read that he recommends using "over-heated" chocolate for the top and bottom of the ganache, which avoids this problem. I tried it - and it works. What are your thoughts about this?
Very useful to read your comment. I was scratching my head today wondering what I had done wrong. Trying to pre coat a layered Praline (crunchy praline & feuilletine base) with Truffle topping layer & struggling to keep the crunchy base layer in tact after cutting. Guitar cutter beyond my pocket money limit, sadly. Can I ask what temperature would you take the Chocolate to please? Might look for the book you mention as well. Any tips are appreciated.
How do I make a tempered Ganache? Do you melt the chocolate first to 45°, cool, add Mycryo and then add cream (previously heated to 80° and cooled to 40°, or do you not use Mycryo at all?
Is there an alternative to all those ingredients that go in with the cream in he ganache recipe? Sounds very sweet with 43g invert sugar & 29g glucose syrup. I don't even know where you'd get 'sorbitol'. I just want to make lovely chocolates domestically for gifts for friends and family where taste is more important than an extended shelf life.
Hi Inje. Good question, thanks for reaching out to us! There's a clear advantage why our chefs use these types of sugars. First of all, they reduce the sugar taste, as sorbitol and glucose have roughly half the sweetness of regular sugar. Secondly, shelf life plays an important role. The answer to your question owever is "yes", you can replace the sugars with regular sugar, but the final taste it will be a lot sweeter and the shelf life of the products will be reduced greatly. Hope this helps you further. Please don't hesitate to explore our website for more recipe inspiration! www.callebaut.com/en-OC/chocolate-recipe?category_level_1=71&category_level_2%5B0%5D=72&category_level_3%5B0%5D=74 Best regards!
Hello. Thank you for such an informative video and meaningful replies to the posts of the other participants. I am trying to have a good understanding of the process before investing in expensive equipment. I was wondering if I can pour the ganache into any other container. Are there any surfaces I should avoid, like metal or parchment paper? I am not worried about the presentation yet, just the process. I would appreciate any ideas on how to temporarily substitute stackable forms.
What temperature do you drip your chocolate at? Then what temperature do you let the wet dipped chocolate set at? And for how long do you keep at that setting temperature? I’m having a lot of problems with my chocolate not being fluid enough for a thin dipped layer and it’s drying to fast because it’s just not hot enough and it’s too thick when I have it at 30degrees for my chocolate. My chocolates are always coming out horrible white. No water so that’s not the issue. I have this expensive chocolate as well so I know it’s not the chocolate, it’s me. Please can you tell me what im doing wrong, im desperately needing some help and I can’t find any help locally. And I’ve watched every video online and I still need help because it’s still all white and swirling. This is what I do now that’s not working: Melt on stove top in stainless steel chocolate melt bowl over low water double boiler style. No water ever comes up from the pot ever. So no water in my chocolate - Melt to 40 - add in shaved chocolate to bring temp to 30 - bring temp back to 32 and pour chocolate into molds. - put in fridge for 10mins until set(turns white and grey almost instantly within a minute or two) - take out of mold Pure white swirls and ruined chocolates. Never had a snap. And almost always melts in my hands :( Please help me. What am I doing wrong. -if I don’t put chocolate into fridge then it will never set and stays wet. But after couple days it’s almost dry and it stays the perfect Color of chocolate. But never sets until I put it into fridge. Once it goes into fridge it turns white and grey swirls instantly.
You must bind the water so that it is not available to support bacterial growth. The easiert way to do this is to add sugar. But sugar (sucrose) is of course, very sweet. There are other sweeteners you can use which are also effective in binding water but are less sweet. Best to get a book, as it is a big subject!
Hi! Of course there are plenty of alternatives. For example you can use a regular knife to cut the ganache in square shapes before dipping - of course results risk to be less precise visually
There are alternatives such as cutting by knife or using shaped cutters (i.e. cookie cutter) to obtain the desired shape, although these might result in more wastage. This is why we tend to recommend using a guitar cutter.
Hello Andi! Every recipe is different depending on how the chocolates are prepared, stored and the water activity with the other ingredients. For most hand dipped ganaches the shelf life is 2 to 3 months - this is because a high % of ingredients is chocolate in comparison to cream. Hope this helps! Best regards!
Hi Pooja. The technique video focusses on how to execute this way of work. The recipe therefore is just exemplary. If you wish to have a great ganache recipe for enrobed pralines - then we kindly share you following link towards the 'essential recipes' section of our website: www.callebaut.com/en-OC/chocolate-recipe?category_level_1=68&category_level_2%5B0%5D=69&category_level_3%5B0%5D=75 or let yourself be inspired by the great 'chef recipes' that are available also on callebaut.com. Good luck!
I mean thank you for this but im editing it to be a simpler recipe for someone who does not have all the fancy things However the recipe will be the same
Hello, thanks for useful lesson, there’re some new skills that I have to master. I’ve also seen the ganache recipe on Callebaut.com, and I have a question to ask you. I didn’t like that recipe because there were really much sugars to be added, almost 50% of quantity of cream, and pralines become too sweet. Can I add smaller quantity of sugars for making that ganache (for enrobed pralines)?
Hi there! The short answer is yes, you can, but you will greatly reduce the shelf life of your pralines doing so. Sugars are needed to balance the recipe and keep the waters stable for a longer time. Without them, you need to work on the inbounded water in the recipe. To get a deeper understand in this, we strongly recommend you to follow a chocolate 3.0 course in one of our Chocolate Academy centers (www.chocolate-academy.com). Hope this helps. Best regards.
Hi Anika! Good question. In fact you could use any of the Finest Belgian Chocolates as per your own taste preferance. Feel free to explore and find the one that pleases you the most, or that pairs best with the flavour of the filling you are dipping at that moment. For these types of applications we advise you to look for a chocolate that has at least 3 drops. Good luck!
I’m actually confused between N665 and N845.. bcz I want the milk chocolate to be very light coloured, milky and creamy.. but I couldn’t taste any of those 😞
Hi Louise - it simply is called a 'frame'. There are multiple suppliers (producers and distributors) that sell items like the one you have seen in the video. If you need a help in getting to the right addresses, send us a PM with your contact details, we'll make sure we steer you in the right direction. :-) Best regards!
Callebaut Chocolate I’ve no idea how to private message on UA-cam. I’m in U.K. and would really like to get a frame, I’m teaching myself from home and eventually want to get qualified as a chocolatier.
Hi Bodragon! Thanks for dropping your note - we try to understand though what the exact difficulty is you are experiencing. After the manual mixing to the homogeneous mass our chef also does a mixing step with a blender in order to come to a true glossy and smooth end result. We hope that following the steps from the movie helps you creating your ganache, and if there are any particular issues you might encounter, please don't hesitate to drop us your contact details, and our Callebaut Chefs will be more than happy to help you further!
Thanks for you quick response but I was actually commenting on your pronunciation of "perfectly" as "perfly". Perhaps you should read my initial comment again but perhaps a little slower, or would that be slwr?
Quel dommage...!!! An opportunity "to make fillings (plural...) for hand-dipped chocolates..." Callebaut's words, not mine... Something got lost in translation... and foolishly I was there expecting to learn how to do various fillings and got only one... Without measurements or recipe to follow and, perhaps, try to make them at home... Not even the type of chocolate used... for I understand Callebaut produces not just one but several chocolates with different percentages of cacao... En fin... I just lost a chunk of my life watching the video and the final thought is that I did learn something after all, that to do this you have to buy a guitar which is a perfect thing to have but soooooo expensive that I can't afford it... Thank you anyway for whatever... My fault... I expected something better from Callebaut and Callebaut made me feel foolish...
Nice to see you do the measurements but what are they precisely chocolate vs cream ?
I found that by the time my ganache had setup, the thin layer of chocolate had also completely set. It then shattered in the guitar cutter. After a few attempts, I read a book by the Chocolatier and teacher, Ewald Notter. I was surprised to read that he recommends using "over-heated" chocolate for the top and bottom of the ganache, which avoids this problem. I tried it - and it works. What are your thoughts about this?
Very useful to read your comment. I was scratching my head today wondering what I had done wrong. Trying to pre coat a layered Praline (crunchy praline & feuilletine base) with Truffle topping layer & struggling to keep the crunchy base layer in tact after cutting. Guitar cutter beyond my pocket money limit, sadly. Can I ask what temperature would you take the Chocolate to please? Might look for the book you mention as well. Any tips are appreciated.
If you use ruby chocolate to make fudge do you need to temper it? What fruits pair well with ruby?
How do I make a tempered Ganache? Do you melt the chocolate first to 45°, cool, add Mycryo and then add cream (previously heated to 80° and cooled to 40°, or do you not use Mycryo at all?
Is there an alternative to all those ingredients that go in with the cream in he ganache recipe? Sounds very sweet with 43g invert sugar & 29g glucose syrup. I don't even know where you'd get 'sorbitol'. I just want to make lovely chocolates domestically for gifts for friends and family where taste is more important than an extended shelf life.
Hi Inje. Good question, thanks for reaching out to us! There's a clear advantage why our chefs use these types of sugars. First of all, they reduce the sugar taste, as sorbitol and glucose have roughly half the sweetness of regular sugar. Secondly, shelf life plays an important role. The answer to your question owever is "yes", you can replace the sugars with regular sugar, but the final taste it will be a lot sweeter and the shelf life of the products will be reduced greatly. Hope this helps you further. Please don't hesitate to explore our website for more recipe inspiration! www.callebaut.com/en-OC/chocolate-recipe?category_level_1=71&category_level_2%5B0%5D=72&category_level_3%5B0%5D=74 Best regards!
Hello. Thank you for such an informative video and meaningful replies to the posts of the other participants. I am trying to have a good understanding of the process before investing in expensive equipment. I was wondering if I can pour the ganache into any other container. Are there any surfaces I should avoid, like metal or parchment paper? I am not worried about the presentation yet, just the process. I would appreciate any ideas on how to temporarily substitute stackable forms.
What temperature do you drip your chocolate at? Then what temperature do you let the wet dipped chocolate set at? And for how long do you keep at that setting temperature? I’m having a lot of problems with my chocolate not being fluid enough for a thin dipped layer and it’s drying to fast because it’s just not hot enough and it’s too thick when I have it at 30degrees for my chocolate. My chocolates are always coming out horrible white. No water so that’s not the issue. I have this expensive chocolate as well so I know it’s not the chocolate, it’s me. Please can you tell me what im doing wrong, im desperately needing some help and I can’t find any help locally. And I’ve watched every video online and I still need help because it’s still all white and swirling.
This is what I do now that’s not working:
Melt on stove top in stainless steel chocolate melt bowl over low water double boiler style. No water ever comes up from the pot ever. So no water in my chocolate
- Melt to 40
- add in shaved chocolate to bring temp to 30
- bring temp back to 32 and pour chocolate into molds.
- put in fridge for 10mins until set(turns white and grey almost instantly within a minute or two)
- take out of mold
Pure white swirls and ruined chocolates. Never had a snap. And almost always melts in my hands :(
Please help me. What am I doing wrong.
-if I don’t put chocolate into fridge then it will never set and stays wet. But after couple days it’s almost dry and it stays the perfect Color of chocolate. But never sets until I put it into fridge. Once it goes into fridge it turns white and grey swirls instantly.
Please maidam tell me how to increase shelf life of ganache and all milk/ cream based filling.
Ashraf Ansari invert sugar
You must bind the water so that it is not available to support bacterial growth. The easiert way to do this is to add sugar. But sugar (sucrose) is of course, very sweet. There are other sweeteners you can use which are also effective in binding water but are less sweet. Best to get a book, as it is a big subject!
Since when does a fridge allow a temp of 14 - 16 Celsius? You'd need a special fridge which is dedicated to chocolate.
No you don't you adjust the power in all fridges it's called common sense
I you haven't seen the numbered dial you're clearly not enabled for this profession
DMESSER just turn the fridge off. It will soon reach 14/16c
Hello,
What make is the chocolate holder/warmer please??
I used 811 dark callebaut but while making ganache the when I pour the hot cream on Chocolate the Chocolate loose his oil why?
can we use plastic blenders?
So I'm not rich enough to own those frames or a guitar cutter... Alternatives???
Hi! Of course there are plenty of alternatives. For example you can use a regular knife to cut the ganache in square shapes before dipping - of course results risk to be less precise visually
Where can I get the plastic Callebaut bowls?
How can I get this ganache recipe
What if you don’t have frames ? Not everyone has the appropriate material ?
Any cleaver alternatives to a guitar cutter?
There are alternatives such as cutting by knife or using shaped cutters (i.e. cookie cutter) to obtain the desired shape, although these might result in more wastage. This is why we tend to recommend using a guitar cutter.
@@Callebautchocolate Guitar cutters are expensive!
where can i get those frames you used that stack together to then pour the ganache? :)
Hi Bryony, we purchased the frames from a Chocolate Equipment Company called "Chocolate World" based in Belgium.
thank you!
Callebaut Chocolate 🍫
my room temp is about 25...30C :D i guess i need to get some machines to keep it cooler
Hi, what is the shelf life in room temperature and inside the chocolate box?
Hello Andi! Every recipe is different depending on how the chocolates are prepared, stored and the water activity with the other ingredients. For most hand dipped ganaches the shelf life is 2 to 3 months - this is because a high % of ingredients is chocolate in comparison to cream. Hope this helps! Best regards!
how much quantity of cream was added ?
Hi Pooja. The technique video focusses on how to execute this way of work. The recipe therefore is just exemplary. If you wish to have a great ganache recipe for enrobed pralines - then we kindly share you following link towards the 'essential recipes' section of our website: www.callebaut.com/en-OC/chocolate-recipe?category_level_1=68&category_level_2%5B0%5D=69&category_level_3%5B0%5D=75 or let yourself be inspired by the great 'chef recipes' that are available also on callebaut.com. Good luck!
I mean thank you for this but im editing it to be a simpler recipe for someone who does not have all the fancy things However the recipe will be the same
Hello, thanks for useful lesson, there’re some new skills that I have to master. I’ve also seen the ganache recipe on Callebaut.com, and I have a question to ask you. I didn’t like that recipe because there were really much sugars to be added, almost 50% of quantity of cream, and pralines become too sweet. Can I add smaller quantity of sugars for making that ganache (for enrobed pralines)?
Hi there! The short answer is yes, you can, but you will greatly reduce the shelf life of your pralines doing so. Sugars are needed to balance the recipe and keep the waters stable for a longer time. Without them, you need to work on the inbounded water in the recipe. To get a deeper understand in this, we strongly recommend you to follow a chocolate 3.0 course in one of our Chocolate Academy centers (www.chocolate-academy.com). Hope this helps. Best regards.
Is the dipping chocolate also N 823?
Hi Anika! Good question. In fact you could use any of the Finest Belgian Chocolates as per your own taste preferance. Feel free to explore and find the one that pleases you the most, or that pairs best with the flavour of the filling you are dipping at that moment. For these types of applications we advise you to look for a chocolate that has at least 3 drops. Good luck!
I’m actually confused between N665 and N845.. bcz I want the milk chocolate to be very light coloured, milky and creamy.. but I couldn’t taste any of those 😞
My ganache always gets splitting .. idk why
What’s the correct name for the frame please?
Hi Louise - it simply is called a 'frame'. There are multiple suppliers (producers and distributors) that sell items like the one you have seen in the video. If you need a help in getting to the right addresses, send us a PM with your contact details, we'll make sure we steer you in the right direction. :-) Best regards!
Callebaut Chocolate I’ve no idea how to private message on UA-cam. I’m in U.K. and would really like to get a frame, I’m teaching myself from home and eventually want to get qualified as a chocolatier.
wtf, who uses high end expensive chocolate as a _glue_ for plastic film and frames?!
(2:05) - "mix it well into a perfly homogeneous mass..."
Yeah right.
Hi Bodragon! Thanks for dropping your note - we try to understand though what the exact difficulty is you are experiencing. After the manual mixing to the homogeneous mass our chef also does a mixing step with a blender in order to come to a true glossy and smooth end result. We hope that following the steps from the movie helps you creating your ganache, and if there are any particular issues you might encounter, please don't hesitate to drop us your contact details, and our Callebaut Chefs will be more than happy to help you further!
Thanks for you quick response but I was actually commenting on your pronunciation of "perfectly" as "perfly".
Perhaps you should read my initial comment again but perhaps a little slower, or would that be slwr?
Quel dommage...!!! An opportunity "to make fillings (plural...) for hand-dipped chocolates..." Callebaut's words, not mine... Something got lost in translation... and foolishly I was there expecting to learn how to do various fillings and got only one... Without measurements or recipe to follow and, perhaps, try to make them at home... Not even the type of chocolate used... for I understand Callebaut produces not just one but several chocolates with different percentages of cacao... En fin... I just lost a chunk of my life watching the video and the final thought is that I did learn something after all, that to do this you have to buy a guitar which is a perfect thing to have but soooooo expensive that I can't afford it... Thank you anyway for whatever... My fault... I expected something better from Callebaut and Callebaut made me feel foolish...
My thoughts exactly!! What a waste of time!!
@@TexasRose50 no you're just idiots this is basically the base the fillings flavours are of you're choice clearly you're both idiotic
@@jgilly3362 well, where are the basic measurements ?
can we use plastic blenders?
can we use plastic blenders?
can we use plastic blenders?