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Think of a Ganache as an emulsion, just like a mayonnaise. The goal is to mix two components that are not supposed to mix - chocolate,  which is fat, and a liquid - Although the liquid is often fresh cream with some flavor, it can be any liquid. Fruit juices are an obvious alternative.

Tempering chocolate

Why is this necessary? If you simply melt chocolate and let it cool down on its own, the resulting chocolate will likely: Lack shiny appearance Be soft when broken Rapidly have white color traces appearing This will be due to the cacao molecules not being "aligned" because they will have cooled down gradually. The process

Melting Chocolate

The Micro wave method The goal is to obtain the chocolate in an homogeneous liquid paste and at a temperature not exceeding 50C or 120F. I recommend using a micro wave because the worst ennemy of chocolate is water. Any small amount of water in the chocolate and this will trigger an emulsion and make it

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