The Crystallization of Ganache the Temper of the Chocolate and the Temperature of the Cream Are the Key Variables in Making Ganache for Slabbed Confectionery Use
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The Crystallization of Ganache The temper of the chocolate and the temperature of the cream are the key variables in making ganache for slabbed confectionery use. Peter P. Greweling, CMB The Culinary Institute of America The objective of this paper is to observe dard formulation for a confectionery the textural and visual differences in ganache: two parts dark chocolate to one ganache made by varying techniques in part liquefier, which includes 50 g of Grand order to determine the effect of chocolate Marnier as a flavor. Glucose syrup has been precrystallization on the finished ganache, added as a stabilizer for the emulsion, as and arrive at the optimum method for mak- well as for preservation. The heavy cream ing ganache for slabbed confectionery use. used was 40 percent butterfat; the chocolate This informal investigation was performed was 64 percent total cacao, 38 percent total by a chocolatier, confectioner and pastry fat (cocoa butter) (Figure 1). Peter Greweling is a chef with over 25 years’ experience in the Each batch of ganache was made using professor in baking field, and essential knowledge of confec- the identical formula, with the variables of and pastry arts at The tionery technology. The work performed different forms of chocolate and different Culinary Institute of America (CIA). Chef and observations made were under profes- temperatures of cream. The specific vari- Greweling teaches sional kitchen conditions, not in a labora- ables were chosen because they represent chocolates and con- tory.The results were evaluated in a quali- some of the more common variables in mak- fections to students tative way, based on the senses and ing ganache, and because they help to illus- pursuing their bache- lor’s and associate experience of the author, and the conclu- trate the effects of the temper of the choco- sions reached are intended for practical degrees from the CIA. late and the temperature of the cream. He has earned the application.The ultimate goal is to help con- After mixing, each ganache was imme- designation of Certi- fectioners gain a clearer understanding of diately poured into a frame one-half inch fied Master Baker how the method used to make ganache thick on a sheet of plastic, and allowed to and is the author of affects the outcome of the product. Further Chocolates & Confec- investigation of the topic under laboratory Standard Confectionery Ganache tios: Formula, Theory and Technique for the conditions using instruments to obtain quan- Heavy Cream 250 g Glucose Syrup 75 g Artisan Confectioner. titative results would provide another per- Dark Chocolate, 64% Cacao 600 g spective on the subject. Grand Marnier 50 g Figure 1 The experiment utilizes a relatively stan- ➤ The Manufacturing Confectioner • March 2007 53.