Ballymena Posted 11 Aug 2013 , 6:05pm
post #1 of

I have bulk chocolate blocks. Do I need to temper it before I make ganache?

3 replies
MimiFix Posted 11 Aug 2013 , 6:42pm
post #2 of

For ganache, I would only make sure the pieces are fairly small before mixing into your hot liquid. I only temper chocolate when it will be used for coating or dipping. 

BrandisBaked Posted 12 Aug 2013 , 1:15am
post #3 of

ANo, you don't need to temper.

Ballymena Posted 12 Aug 2013 , 7:14pm
post #4 of

Thanks. Didn't think so but thought I had better check. Better safe than sorry.

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