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KoryAK
Forum SuperStar!
Joined: Apr 07, 2007
Posts: 2441
Location: Anchorage, AK
Birthday: Sep 03
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 Posted:
Fri Sep 05, 2008 10:11 am |
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Hey, I didn't say water based ganache would be tasty... just that it would be dark and still technically ganache  |
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ceshell
Forum Fanatic
Joined: Feb 05, 2006
Posts: 1835
Location: Sunny Southern California
Birthday: May 01
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Fri Sep 05, 2008 1:12 pm |
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LOL but IS it still technically ganache? The only definitions I can find consider ganache a combination of chocolate and another fat, usually (or by some definitions: always) cream. The water version sounds like it should just be called "chocolate sauce." (All this said with tongue in cheek, since I don't know the correct answer!) |
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KoryAK
Forum SuperStar!
Joined: Apr 07, 2007
Posts: 2441
Location: Anchorage, AK
Birthday: Sep 03
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Fri Sep 05, 2008 4:04 pm |
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My Drunken Turtle brownie topping is a ganache made with about 80% rum and MAYBE 20% cream. Nice and strong, but very little fat added. I also don't know what would TECHNICALLY disqualify something from being a ganache... but if it walks like a ganache and talks like a ganache.... |
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ceshell
Forum Fanatic
Joined: Feb 05, 2006
Posts: 1835
Location: Sunny Southern California
Birthday: May 01
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Fri Sep 05, 2008 4:18 pm |
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It sounds more like it stumbles and mumbles like a ganache. *hic*
ROTFL!  |
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cupcakeshoppe
Forum Fanatic
Joined: Feb 10, 2008
Posts: 1176
Location: Pinas!
Birthday: Oct 08
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Sat Sep 06, 2008 2:10 am |
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maimai16
Regular Member
Joined: Apr 07, 2008
Posts: 192
Location: Manila, Philippines
Birthday: Oct 16
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Tue Sep 09, 2008 7:46 am |
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@cupcakeshoppe
around Php 75.00 and i got it from sweetcraft here in mandaluyong, phils |
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amoos
Frequent Member
Joined: Aug 22, 2007
Posts: 325
Location: The Netherlands, by way of Louisiana
Birthday: Feb 21
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Tue Sep 09, 2008 8:01 am |
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If you want it darker add a tiny bit of black gel color....I've done it once and it made it nice and dark but didn't change any of the consistancy....you can also do colored white choc. ganache which is really pretty in pastel colors |
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maimai16
Regular Member
Joined: Apr 07, 2008
Posts: 192
Location: Manila, Philippines
Birthday: Oct 16
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Tue Sep 09, 2008 8:06 am |
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@amoos
i've been thinking about it... is gel colors oil based?
i'm also considering adding black cocoa to it, the alkalized one...what do you think guys? has anyone tried this before? |
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mommyle
Forum Addict
Joined: May 03, 2007
Posts: 639
Location: In the Kitchen, Calgary AB
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Tue Sep 09, 2008 8:15 am |
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| ceshell wrote: | It sounds more like it stumbles and mumbles like a ganache. *hic*
ROTFL! |
Yup, I'm gonna git me some of that GOOD ganache!!!! YUMM-O!!!!
By the By, I really like to use the Wilton fondue chocolate for ganache. It is light in color, but it reacts VERY well, and my son loves the chocolate disks (19 months and knows GOOD food!!!) But only the fondue chocolate... NOT the candy melts!!! |
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julzs71
Forum Addict
Joined: Jan 18, 2006
Posts: 568
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Tue Sep 09, 2008 8:22 am |
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If you add black coloring you have to use oil based coloring. Not gel. It will freeze up. |
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amoos
Frequent Member
Joined: Aug 22, 2007
Posts: 325
Location: The Netherlands, by way of Louisiana
Birthday: Feb 21
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Tue Sep 09, 2008 8:36 am |
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Ok, well I don't know all the science etc. but I always add the wilton gel colors and haven't ever had a problem or had it freeze or seize or whatever anyone wants to call it. Then again, I'm only just adding like a pin prick worth of color, not like a whole TBS or something.....but that's just me and I'm sure the "PROS" out there will say what I'm doing is wrong but if it works (for me) why mess with it |
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cupcakeshoppe
Forum Fanatic
Joined: Feb 10, 2008
Posts: 1176
Location: Pinas!
Birthday: Oct 08
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Tue Sep 09, 2008 9:05 am |
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amoos that's awesome! I SO wanna try it.
maimai, yup, we're using the same one. that might be the semi-sweet one you're using which for me is not dark chocolate. I use the bittersweet one. HTH  |
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KoryAK
Forum SuperStar!
Joined: Apr 07, 2007
Posts: 2441
Location: Anchorage, AK
Birthday: Sep 03
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Tue Sep 09, 2008 9:44 am |
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You can use any type of coloring in ganache. There is already a lot of liquid in it so it will not seize. You only need to use oil colors when you are coloring just chocolate. |
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maimai16
Regular Member
Joined: Apr 07, 2008
Posts: 192
Location: Manila, Philippines
Birthday: Oct 16
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Tue Sep 09, 2008 6:12 pm |
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@KoryAK
that makes sense... i'm confuse on when to add the colors... thanks for another info
@cupcakeshoppe
thats odd... the label says dark chocolate...  so the bitter-sweet is much darker compared to semi-sweet? |
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cupcakeshoppe
Forum Fanatic
Joined: Feb 10, 2008
Posts: 1176
Location: Pinas!
Birthday: Oct 08
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Tue Sep 09, 2008 7:29 pm |
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maimai, for me it is. so i've always used the bitter sweet one to make dark chocolate ganache or whenever the recipe calls for dark chocolate. |
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