Chocolate Ganache Help!

Sugar Work By Chelabellasweet Updated 24 Apr 2013 , 9:33pm by kaylawaylalayla

Chelabellasweet Posted 23 Apr 2013 , 5:24pm
post #1 of 4

AHi there! I've been making truffles and I still cannot figure out the best fool proof way to infuse flavor into my dark chocolate ganache. I've left the cream sit with fruits, extracts, spices, etc., for hours and yet my chocolate still overpowers them. Could it be the brand of chocolate? Thanks!!!

3 replies
kaylawaylalayla Posted 24 Apr 2013 , 3:28am
post #2 of 4

AAt work we use oils. And I think steeping is a more effective way to to infuse flavor than just sitting there. Maybe you should use chocolate with a lower percentage of cocoa?

Chelabellasweet Posted 24 Apr 2013 , 4:59am
post #3 of 4

AI usually mix my flavors with my cream bring to a light boil then cover and let flavors combine for a few hours. I also use about 70% so ill try lower. What type of oils do you use? I'm always nervous the taste won't be authentic as I purchased a raspberry flavored oil once and it tasted like perfume :)

kaylawaylalayla Posted 24 Apr 2013 , 9:33pm
post #4 of 4

ASomenof the flavor oils do taste more artificial. But we use lorrann oils.

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