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A Butter Experiment
Published May 12, 2015

A Butter Experiment

 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…

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Butter Part Three: Is there any substitute?
Published April 13, 2015

Butter Part Three: Is there any substitute?

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?)…

Read More Butter Part Three: Is there any substitute?

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Bean2bonbon – About the authors

Rachel McKinley

As a chocolatier, I love the blend of science and art that results from working with our fine chocolate medium. My days are filled with creating new products, experimenting in my chocolate lab, working with my clients and customers while a the same time instructing for Ecole Chocolat programs. I find great pleasure in helping people passionate about chocolate achieve their goals and fulfill their dreams. I have a degree in microbiology and a degree in English literature, so I have a creative side and a technical side, and [chocolatiering] really married those things for me quite beautifully.

Alysha Kropf

I spent several years in the not-for-profit sector with roles in communications, marketing and program management before joining Ecole Chocolat as the Program and Marketing Director. I leaped at a role where I could combine my love of writing with my love of chocolate! Still relatively new to the world of chocolate, I have jumped in with both feet and love learning more every day. When I’m not reading about chocolate, or writing about chocolate, or eating (sorry “tasting”) chocolate, I’m chasing after one or all of my three boys, ages nine, five and five.

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Tales from our Chocolate Laboratory
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