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handi
Resident Planet Cake Artist
Joined: 16 May 2007
Posts: 296
Location: summer hill
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 Posted: Wed Jul 30, 2008 9:38 pm Post subject: |
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hi girls,
i have the same problem when i am making ganache too.
i think its in the mixing.
the choc fat and the cream are hard to mix
so i have decided to try mixing it with bamix.
the result is nice and velvety no grain anymore.
mixing by hand is harder and yes canmake the it grainy
i have never had the grainy problem anymore.
even at planet cake. one particular person alway make grainy ganache.
we think is beacuse she did not mixed the ganache well enouogh and when scrapiing it to put it on individual container they have never scape the bottom of the mixing bowl properly so ended up not only grainny also lumpy.
that person is in seriouse trouble from me and the team hehehhehehe.......
good try and its worth a try.
ciao
handi |
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Mignon
Joined: 19 Jun 2007
Posts: 13
Location: Melbourne
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| Posted: Wed Jul 30, 2008 9:57 pm Post subject: |
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Handi Iat my tempering course the tutor told me that you can temper the ganache the same way. He showed me how to do it on the bench (which is very romantic! but messy and time consuming) But he also told me how to do it in the wizz. like you said it comes out like velvet mmmmm 
_________________
Lifes short, eat cake. |
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Irene Katakis
Joined: 23 Apr 2008
Posts: 15
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| Posted: Wed Jul 30, 2008 10:01 pm Post subject: lumpy ganache |
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Hi Handi, i tried using the bamix too after you recommended it to me and it works fantastic. i was wondering would the choc ganache recipe on this website be the same for white choc ganache as well or are the measuerments different?  |
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Belinda
Joined: 05 Jun 2007
Posts: 238
Location: Blue Mountains NSW
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| Posted: Wed Jul 30, 2008 10:48 pm Post subject: |
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All sounds fabulous. But now for a completely ignorant question  what on earth is a bamix? I'm tempted to guess but would prefer to llok silly and ask then stuff up the whole thing! |
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Irene Katakis
Joined: 23 Apr 2008
Posts: 15
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| Posted: Wed Jul 30, 2008 11:34 pm Post subject: |
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| Hi, its basically a hand held blender in the shape of a stick thing... Braun also has a cheaper version that does the same thing as Bamix |
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Belinda
Joined: 05 Jun 2007
Posts: 238
Location: Blue Mountains NSW
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| Posted: Thu Jul 31, 2008 1:24 pm Post subject: |
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| Thanks Irene. |
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nati
Joined: 18 Jun 2007
Posts: 107
Location: Melbourne
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| Posted: Sat Aug 02, 2008 11:19 pm Post subject: |
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| micward wrote: | | thankyou, I'll give that a go this weekend. Fingers crossed. |
So im curious to find out, did you have any luck?
From reading your previous posts, it sounds to me like you were overheating the chocolate.
The last few batches of white i've done, i just heated the cream and poured it into the choc, that melted it almost completely, and then i popped it in the microwave for a few more seconds at half power. If you use full power you will burn it.
have you had any luck yet?? |
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micward
Joined: 10 May 2007
Posts: 60
Location: newcastle
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| Posted: Sun Aug 03, 2008 8:06 am Post subject: |
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Hi Nati
Yes It worked for me finally. I ended up heating the choc over a double boiler, boiling the cream and then gently mixing the two. Haven't done white again, but hopefully I am on the right track.
Thanks
Michelle |
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handi
Resident Planet Cake Artist
Joined: 16 May 2007
Posts: 296
Location: summer hill
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| Posted: Mon Aug 04, 2008 9:20 pm Post subject: |
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girls,
here is white choc ganache recepe i use.
3 part choc and 1 part cream
so, 1800gr white choc and 600ml cream
put in microwave proof bowl for 6 minutes in full power
then let it stand for 5 minutes and shake the bowl a little just to make sure that all the choc sinking to the bottom of the bowl
then use the bamix to wizz it till nice and smooth.
so thats the white choc ganache. i have nevr had any choc burn or anything like that.
or you can do by boiling the cream then poor over the choc, again let it stand for 5 min then wizz with bamix.
garantee vetvet result
good luck
handi
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Belinda
Joined: 05 Jun 2007
Posts: 238
Location: Blue Mountains NSW
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| Posted: Mon Aug 04, 2008 9:44 pm Post subject: |
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Thanks Handi - It's lovely hearing from you.
You know you're the authority on all things cake so please don't leave us too long without having your say!
You actually featured in one of my dreams recently - don't worry I was at a cake course  . Hilariously I even learnt something in that dream!
Belinda |
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nati
Joined: 18 Jun 2007
Posts: 107
Location: Melbourne
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| Posted: Mon Aug 04, 2008 10:15 pm Post subject: |
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| handi wrote: | girls,
here is white choc ganache recepe i use.
3 part choc and 1 part cream
so, 1800gr white choc and 600ml cream
put in microwave proof bowl for 6 minutes in full power
then let it stand for 5 minutes and shake the bowl a little just to make sure that all the choc sinking to the bottom of the bowl
then use the bamix to wizz it till nice and smooth.
so thats the white choc ganache. i have nevr had any choc burn or anything like that.
or you can do by boiling the cream then poor over the choc, again let it stand for 5 min then wizz with bamix.
garantee vetvet result
good luck
handi
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Handi
Im by no means a chocolate expert, but i was told that chocolates with a high content of cocoa butter can burn very easily. I've actually burnt mine when trying to make chocolate paste. It went all crumbly and oily. There was no saving it. 
For chocolate paste i now use compound chocolate, but still use a higher quality choc for my ganache. If heated on low heat, it tends to behave itself 
I use the same quantities as you do for the white ganache. I have never tried the bamix trick, but it sounds like a real time saver. Thanks for that |
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micward
Joined: 10 May 2007
Posts: 60
Location: newcastle
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| Posted: Tue Aug 05, 2008 11:26 am Post subject: |
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Hi Handi
Thankyou for your input re: the white ganache. It's reassuring to know that I am not the only person battling at times. I used the bamix on the weekend and it works perfectly, so thankyou for the great tip |
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handi
Resident Planet Cake Artist
Joined: 16 May 2007
Posts: 296
Location: summer hill
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| Posted: Tue Aug 05, 2008 6:58 pm Post subject: |
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oohhh girls,
i am pleased this saga is coming to an end.
belinda, so sorry i did not answer this sooner.
i just wanted to see if you guys can answer this amongst yourself without us always answer the questions.
this forum is for everyone not just for planet cake.
i will come and rescue if this forum has reached 3 pages long and still not solve.
so, there it is. no more white ganache problem i hope.
nati, i have never had any problem with my white choc ganache being burned.
using microwave method.
love ya
handi |
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Belinda
Joined: 05 Jun 2007
Posts: 238
Location: Blue Mountains NSW
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| Posted: Tue Aug 05, 2008 8:36 pm Post subject: |
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I used the bamix (well mine is actually a cheap Kambrook) and made the best ganache ever.
Thank you! |
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nati
Joined: 18 Jun 2007
Posts: 107
Location: Melbourne
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| Posted: Tue Aug 05, 2008 11:10 pm Post subject: |
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| handi wrote: | ......
so, there it is. no more white ganache problem i hope.
nati, i have never had any problem with my white choc ganache being burned.
using microwave method.
love ya
handi |
Very good to know Handi, cause i've also had my white ganache curdle in the past   |
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