Help With Chocolate Ganache...

Decorating By Chelabellasweet Updated 23 Apr 2013 , 9:28pm by rjcakes

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Chelabellasweet Posted 23 Apr 2013 , 5:12pm
post #1 of 3

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 cream sit with fruits, extracts, spices, etc., for hours and yet my chocolate still overpowers. Could it be the brand of chocolate? Thanks!!!

2 replies
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auntginn Posted 23 Apr 2013 , 5:56pm
post #2 of 3

Try infusing (with an oil base) the chocolate.

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rjcakes Posted 23 Apr 2013 , 9:28pm
post #3 of 3

To infuse your cream with herbs or spices or other ingredients, try bringing it to a boil then strain. This may help to give you a stronger flavor.

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