SCIENCE BEHIND Chocolate ganache by Aleksandr Nenoglyadov
HOW TO MAKE GANACHE RECIPE. INTRODUCTION.
Building your own recipes is hard work. During the long years of running bonbons production I realised that the most difficult part was to create my own, signature ganache recipes, which would be both good in flavour and stay stable, so I could be confident that nothing will happen with my final product after at least a few weeks.
It's very likely that you will experience (if not yet) with: cracked bonbons, water leaks due to wrong emulsion, mould, poor taste, bad texture, fear to change recipe to not break it down and much more
I was there. And even though you can copy/paste existing recipes from the internet, believe me, if you don't undertand how do they work (and whether they are good at all), it's very likely that after a few days, some unsatisfied customers will reach you complaining about poor product quality. And it especially hurts when the order was huge!
Lavender ganache - Blackberry Pate de Fruit
I'm also a believer that you don't need expensive master classes and courses. Everything can be learned on your own, with a little help of internet. To be well prepared for big orders and not spending thousands of dollars, I suggest you to start reading about my experience based on real production without expensive equipment (with up to 5000+ thousands of bonbons per order). I'm happy to share my accumulated knowledge for free in exchange of your little attention and likes.
Next time I'll make a post about ganache, tell why it's the most important part of your business, and where to start to create good ganache recipes. Subscribe for newsletter to stay tuned!
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