Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

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The butter used in butter ganache must be fresh unsalted butter of the highest quality. Before using it, warm it to 20° to 30°C/68° to 86°F, the temperature depending on whether the ganache is to be piped or slabbed. Softening the butter is essential to incorporating the melted tempered chocolate without forming chips and for emulsifying the liquid ingredients into the butter. Butter is one of the ingredients counted as a liquefier in the ratio for butter ganache formulation.