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Someone talk to me about varying whipped ganache firmnesses :) - Page 2

post #16 of 40
Lol bluehue, your posts made my day too funny! All this fuss about ganache, love it! Haha. Ok so I know bluehue is a sort of expert on ganache, from what I saw on other posts. I have whipped ganache before though for a filling (ah oh) it was good!! I don't understand why there's a problem with that? and you can defo over whip ganache it's just splits and goes horrible just like over whipped Chantilly cream- just don't go there!
post #17 of 40

Listen ladies, whipped ganache is NOT ganache, and toast is NOT bread icon_biggrin.gif

I use whipped ganache as a filling/cupcake topping as well. Lovely and light!


Funnily enough, you over whip ganache by over whipping it. Which results in it splitting, pretty much like how you overwhip cream. I think this is one argument you'll have to accept defeat on Bluehue.

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post #18 of 40
Quote:
Originally Posted by meriem View Post

Lol bluehue, your posts made my day too funny! All this fuss about ganache, love it! Haha. Ok so I know bluehue is a sort of expert on ganache, from what I saw on other posts. I have whipped ganache before though for a filling (ah oh) it was good!! I don't understand why there's a problem with that? and you can defo over whip ganache it's just splits and goes horrible just like over whipped Chantilly cream- just don't go there!

Glad I have given two people something to loll about....  icon_smile.gif

The world needs more lollllllll

 

Its a bit of a giggle actually - how some wait  before offering any advice - instead of just lurking on the sidelines to see what others might say....and then charge in................ lollllllllllllllllllllllllllllllllllllllllll.

 

Huge giggle also how some will never agree with anything I type......................just because.

now that's funny.

 

Bluehue icon_lol.gif

post #19 of 40
Quote:
Originally Posted by Bluehue View Post

Glad I have given two people something to loll about....  icon_smile.gif
The world needs more lollllllll

Its a bit of a giggle actually - how some wait  before offering any advice - instead of just lurking on the sidelines to see what others might say....and then charge in................ lollllllllllllllllllllllllllllllllllllllllll.

Huge giggle also how some will never agree with anything I type......................just because.
now that's funny.

Bluehue icon_lol.gif

I didn't mean to offend you, (not sure if i did either) you made me lol in a good way! I definitely take what you say as advise, I know you know a lot about this matter and wouldn't want to challenge as my experience and knowledge on it is probably not as vast as yours, I just wanted to add That i have done it beofre and it worked out for me. Not disagreeing with anyone icon_smile.gif
post #20 of 40
Quote:
Originally Posted by meriem View Post


I didn't mean to offend you, (not sure if i did either) you made me lol in a good way! I definitely take what you say as advise, I know you know a lot about this matter and wouldn't want to challenge as my experience and knowledge on it is probably not as vast as yours, I just wanted to add That i have done it beofre and it worked out for me. Not disagreeing with anyone icon_smile.gif

Oh no...............no offense taken

I am thick skinned lollllllllllllllllllllllllll

 

All is  good petal

I know how to laugh at myself.... lolllllllllllllllll

 

Bluehue thumbs_up.gif

post #21 of 40

I use slightly different ratios depending on the weather. In warmer weather, I use slightly more chocolate, otherwise it doesn't set up properly.

post #22 of 40
Thread Starter 

Thank you to those who have posted something actually helpful.  We'll see how it all goes today!

post #23 of 40
Thread Starter 

One last link for others who might be looking for information too:

 

http://bigbaketheory.com/2012/02/24/ganache-101/

 

It's a great overview of ganache (including whipped ganache), with a little bit of science for understanding without being too technical, for beginners like me.  

post #24 of 40

Keep it civil, please.

post #25 of 40

So, it starts as ganache, but when you whip it, it's not ganache, but it's still ganache. Ok, got it. 

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post #26 of 40
Quote:
Originally Posted by SystemMod1 View Post

Keep it civil, please.


Killjoy

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post #27 of 40

lrlt2000, the sour cream version in the link above really looks interesting.  Will have to give it a try!  Thanks for posting.

 

Liz

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post #28 of 40

hahaha! Last week I wrote a blog post about this timely issue that I think is scheduled for tomorrow. Whipped ganache is what's used for truffles. Truffles are not cake. Truffles should be made from ganache that's whipped. So whip it, whip it good!

post #29 of 40

I've made truffles, and I certainly did not whip that ganache. I am sensing a Devo link soon. 

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post #30 of 40
Quote:
Originally Posted by AZCouture View Post

I've made truffles, and I certainly did not whip that ganache. I am sensing a Devo link soon. 


Then they weren't real truffles!

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