Jump to content
David Chang

Molded chocolate with ganache

Recommended Posts

a big mess of an attempt at chocolates using polycarbonate molds and ganache filling.

ganache was 2:1 chocolate to cream. dark couverture @ 70%. 

tried my best to temper it right but the results were still streaky.

very difficult to remove them from the molds. maybe silicon would be easier next time. 

ganache needs to be in semi liquid state or else the bottoms will not be covered properly. 

image.thumb.png.9feb11a521c91d49a97bfd6380f248d4.png

image.thumb.png.e60a40020692f8978989c43fcf2f27fe.png

 

image.thumb.png.23c9933196ed0519b386dfe5eb681cb2.png

image.thumb.png.9e15f486b714e63f28b72e98fd9367c3.png

 

 

 

  • Like 5
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...