It is such a versatile component that can fill truffles or just be left on it’s own. Ganache can be a very easy thing to make, but it is just as easy to mess up. To successfully make a ganache you have to keep into consideration the fat to water ratio, the amount of agitation, and the temperature. Luckily, there are techniques to fix it too. Now that I know the science behind chocolate, it is a lot less frustrating!
This course was taught by Chef Peter Greweling, CMB. He is a very passionate confectioner and knows anything you would ever need to know about chocolate! He actually wrote the textbook for the class and I highly suggest it if you are interested in learning about candymaking.
Just a few of the delicious products I made in class!!
|Dulce De Leche Coffee Truffles: Coffee ganache (Cream infused with coffee beans & Milk Chocolate) and Dulce de Leche dipped in milk chocolate|
|Eggnog Drops & Creme Fraiche Milk Chocolates: Creme Fraiche ganache with milk|
|Anise Sticks: Milk Chocolate ganache with Anise flavored liquor|
|Grand Marnier Truffles: Dark chocolate ganache with Grand Marnier|
|Dark and Stormies: Ginger infused white chocolate ganache with|
Bermudian rum dipped in dark chocolate
|Spiked Eggnog Chocolates: Nutmeg white chocolate butter ganache|
with rum dipped in thinned dark chocolate
- The 2nd half of the class focused more on confections other than chocolate. My partner and I pulled our own batch of grapefruit hard candy. With a hefty addition of citric acid, it was tangy yet still very sweet.
I made fruit candies made with different gelling agents. Pectin, Gelatin, and agar
On the last day of class, Nougat day, I requested to make Milkyway Midnights (my Dad's favorite candy bar!!). It is so cool to be able to eat something that tastes identical to something you've been buying at the grocery store, but making it yourself!