Chocolate Masters Hangout #5: Glorious Chocolate Ganache скачать в хорошем качестве

Chocolate Masters Hangout #5: Glorious Chocolate Ganache

Glorious Chocolate Ganache - making the ultimate chocolate truffle! Chocolate Masters Hangout Originally broadcast on Sept 26, 2013 Legend goes that "ganache" - the luscious concoction that is the base for chocolate truffles - was a mistake. A harried French Chef (there are conflicting names in the historical records) poured hot cream into a bowl of chopped chocolate instead of into a pitcher. There was no way to save the cream so he mixed up the cream and chocolate and loved the result. Since the mixture was too soft to stand on its own, he rolled spoonfuls into balls and coated them in cocoa powder to seal in the goodness. They looked exactly like the fungus black truffle, hence the reason for the name. Join us for a conversation with international Chocolatiers on the challenges and successes of producing the perfect ganache. We'll talk about finding the best ratio of chocolate and cream, how to balance flavors, which way to finish: coating, enrobing or molding to protect that precious ganache. And we'll talk about what new and exciting in flavors for chocolate truffles and maybe inspire you to do a little experimenting yourself. Rachel Sawatsky, CocoaNymph, Vancouver, BC Canada Giorgio Demarini, Roselen Chocolatier, Lima, Peru Amy Jo Pedone, Valenza Chocolatier, Costa Mesa, California, US Rick Jordan, Rich Jordan Chocolatier, St Louis, MO, US Moderator: Sarah Hartman, Ecole Chocolat Graduate, Brazil Producer: Robert Ouimet, BigSnit Media Rachel Sawatzky, CocoaNymph, "I have a degree in microbiology and a degree in English literature, so I have a creative side and a technical side, and chocolatiering really married those things for me quite beautifully." In 2007 Rachel decided to open her shop with 12 truffles. All of the chocolates have a story behind their name and Rachel adds seasonal truffles using BC-grown produce. CocoaNymph has been "moving towards using as many local ingredients as we can," and has been scouring local farmers' markets for fresh ideas. Giorgio Demarini , Roselen Chocolatier, "Each chocolate is treated as a work of art and a jewel of design, which is a pleasure to the eye and to the palate as they are made ​​by hand in small quantities, using 100% Organic Peruvian cacao of the highest quality and flavor, fused with fresh and natural ingredients without preservatives source. Special mention deserve our original creations like the 1st Peruvian chili bonbon with citrus, lychee and flowers geraniums or Romance, made with raspberries and scented with rose petals. Amy Jo Pedone, Valenza Chocolatier, Costa Mesa, CA. Valenza Chocolatier is an authentic Italian Inspired Artisan Chocolate and Confections business based in Costa Mesa, CA.  Our Bonbons, Bars, and Confections are handmade from the finest local and Italian imported ingredients paired with the purest single bean origin fine chocolate.  We aspire to create a brief escape from "life" with each savory taste of the TRUE AMORE we infuse into each decadent creation. "My quest to learn the technique of making the "perfect ganache" has opened my eyes to so many different methods, schools of thought, and scientific explanations.  We all strive to achieve the silky, melt-in-your-mouth, memorable mouth feel while balancing how the flavor reacts from start to finish.  As a means to that end, and having just completed the Ecole Chocolat 2013 Italy Master Chocolatier Program, I will share the extremely specific ganache technique of ICAM Pastry Chef and Chocolatier Riccardo Migni in the creation of his favorite filled chocolate." Rick Jordan, Rick Jordan Chocolatier, "The selection I offer ranges from pristine, clean, natural flavors to absolute supernovas of flavor combinations and textures.  I use and share with you a lot of ingredients native to my state and produce some of my own, like chocolate from the bean, herbs from our gardens and honey from our bee hives. My philosophy is that there is a unity of flavor, texture and aesthetics and intent is their binding.  I believe it is paramount for there to be a real origin to ANY piece; that there is intention behind its creation and that every detail of every step in the processes to be nailed."