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Step 4Ganache: The Stirring Marathon
When the chocolate has steeped for 5 minutes, stir until velvety smooth (Picture #1).
Place in the refrigerator (Picture #2).
The stirring schedule is as follows:
Chill for 3 15-minute periods, stirring after each one (Picture #3).
At this point the ganache should be fairly stiff (Picture #4).
Chill for 3 5-minute periods, stirring after the first two.
Do NOT stir after the 3rd period. If you do this by mistake, chill for another 5 minutes.
Now you're ready to make some ganache balls!
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Dec 23, 2010. 9:23 PMLucius the Eternal
says:
At this step my ganache had the consistancy of the lindor truffles after the second 15 minute cooling period... Is this a bad thing? and if it is what should I do to fix it for the next batch?
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