The theory of ingredients composing a ganache/caramel

In order to understand the composition of a ganache/caramel it is essential to understand the ingredients that compose it, what are they made of and what are they used for?

How to improve the life of a ganache?

This chapter makes it possible to understand the errors to avoid in order to keep a ganache suitable for consumption. Some ingredients will be cited as preserving. It is important to understand the different types of degradation of a ganache

Presentation of software "Ganache Solution"

This online tool will allow you to balance your own ganache/caramel recipes and understand the taste, texture, structure and give you an indication on the shelf life. The software has been designed to work in an intuitive way, a smart tool that will avoid you to test your recipes several times. You will have free access to software during the whole class.

Creating your own recipes

After studying the theory of ingredients together, you will create your own recipes thanks to the support of the software “ganache solution”. We will start with simple recipes to continue to more complicated recipes in their balance composition. This work is usually done in groups of 3 people to reflect on the subject. I will give you all my support but the recipes will be yours, they will be made to understand the taste, structure and texture. During this class you will create molded, enrobed ganaches and caramels as well as some vegan recipes. We will balance a caramel recipe and a long shelf life ganache.

Tasting and report

After a day of crystallisation, the ganache will be tasted together, and I will give you the tools to have an objective tasting. The recipes will either be validated or will need to be improved. We will try to understand the defect (s) of each of them and understand how to modify them in order to improve them.

Tests in comparison 

Ganache solution allows you to compare up to 3 recipes together. When the recipes are improved and if the time permits, we will be able to taste these recipes in comparison.

Please bring your own laptop or iPad/tablet with you for the course.