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Troubleshooting Ganache

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About
While the steps for creating ganache are simple, a variety of factors can prevent the proper formation of the emulsion. In addition to the fats in the cocoa butter, the percentage of nonfat solids and sugar in the chocolate and the properties of the liquid used, such as the percentage of milk solids and sugars in the cream, can all affect fat crystallization and alter the formation of ganache.

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