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Day 2 - How To Make A Stable Ganache and Ganache Basics

During this workshop you will learn how to create a stable ganache and improve shelf life along with the use of cream, fruit purees, dairy alternatives, caramel ganaches, salted caramels, fruit caramels and others. The use of different preparations such as fresh fruit purees, compounds, freeze dried fruits, oils and natural flavours.

Using a Thermomix to create a stable emulsion, mixing by hand, ratios for different consistencies, piping and slabbing. Also the storing of ganache and crystallisation.

Factors which impact shelf life and used of preservatives such as butter, sugars, alcohol etc..

Again, this course is hands on with ample opportunity to ask questions.  Full course notes and recipes will be provided along with a certificate of attendance.

Places are limited to 6 students.

If you book more that one day of these chocolate courses, there will be a 10% discount.

Back to classes

13th September 2022

Time: 9:00am - 5:00pm
Instructor: Andrew Thwaite
Categories: Patisserie and chocolate, Skills
Price: £175.00

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