Wednesday, July 02, 2008

chocolate work has me up at night

when i am already tired. looking through my cookbooks for ideas, or possible answers to questions like why my hazelnut ganache broke today. or how to make a fruit flavored ganache that actually tastes like fruit. without setting it up with gelatin (and in that case is it still a ganache? what is it properly? trying to understand how, why, etc, remembering that sometimes chocolate breaks. and you can try it again. and you can put the pieces together. but in the meantime...fruit puree + ganache. nut paste + ganache. infusing a flavor into white ganache without having a carryover white chocolate taste, yet having it be stiff enough to set naturally. chocolate work is a headache. for me it isn't my favorite. but i would like to learn...if only to carry my own weight. i am given the opportunity to play around...but i do need the tools to get better, so what, who? who should i read? where should i search?

and how can you patent a fruit ganache?

1 comment:

shuna fish lydon said...

Michael Recchiuti's book is thorough as are any of Alice Medrich's books, especially Bittersweet.

Work in percentages and take everything's temperature. Keep a notebook with dated notes. Remember the thermometer we used? Invest in a good one, in other words.

Remember that a puree has less water in it after it has been reduced. (And, as you know, water is the enemy of chocolate.)

Make these machines your friend:
Robot-Coupe, Vitamix, Immersion blender.

Chocolate companies don't have to tell you how much cocoa butter hey've added to their products. But when you taste you can sometimes read fat content by mouthfeel. This will help you when adding fatty nut pastes to melted chocolate.

Sounds exciting!