Pliable Ganache
Directions
- 1Add 125 grams of water to a pan.
- 2Add 3 grams of agar-agar to the water in the pan and prehydrate it.
- 3Bring the agar-agar solution to a boil.
- 4Add 25 grams of glucose powder to the boiling agar-agar solution and dissolve it.
- 5Add 50 grams of sorbitol powder to the solution and dissolve it.
- 6Add 2 grams of prehydrated gelatin to the solution.
- 7Add 2 grams of salt to the solution.
- 8Add a third of the heavy cream (900 grams total) to the solution and stir until it boils.
- 9Once boiling, add the rest of the heavy cream and return to boiling.
- 10Pour about half of the hot creamy mixture over 375 grams of chocolate in a bowl.
- 11Let it sit for 30 seconds to melt the chocolate.
- 12Mix the chocolate and cream mixture until emulsified and elastic.
- 13Add the remaining cream mixture and continue mixing.
- 14Pour the ganache onto a one-third size sheet tray.
- 15Use a blowtorch to dispatch any bubbles.
- 16Leave it to set at room temperature for 30 minutes.
- 17Move the sheet tray to the fridge to allow the chocolate to crystallize for an hour or so.
- 18Trim a little off the edge of the ganache to check consistency and taste.
- 19Measure and cut the ganache into desired shapes, for example, 8-inch pieces.
Ingredients
- 375 grams Chocolate
- 125 grams New York tap water
- 3 grams Agar agar
- 25 grams Glucose powder
- 50 grams Sorbitol powder
- 2 grams Prehydrated gelatin
- 2 grams Salt
- 900 grams Heavy cream
Equipment
PanHeat sourceSpatulaBowlSheet trayBlowtorchRulerKnife
Tips
- Recipes lock you in, a ratio sets you free.
- Prehydrate hydrocolloid before adding anything else.
- Resist the urge to add all 900 grams of heavy cream at once; start with a third.
- Let the ganache sit for 30 seconds to melt the chocolate before mixing.
- If the ganache fails the touch test, your agar agar didn't set.