We’ve spent the last four posts exploring the role of butter in ganache and other confections, and now it’s time for a little substitution experiment. A good guideline for the addition of butter to a ganache is to add 15% of the weight of the cream and chocolate combined. So in…
Published May 12, 2015
Published April 13, 2015
Butter is primarily used in ganaches to create a smooth, rich mouthfeel. So, the question is: What gives butter that luxurious characteristic, and do other fats have it? This is the big question about butter these days with many people going dairy-free or exploring extreme flavour combinations (wasabi truffles anyone?)…
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