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Is boiling or pouring better for emulsifying chocolate ganache
Could coconut cream be used to create a non-dairy ganache for whipping?Spooning cake mixStoring chocolate at home in the summerThe consistency of my hot chocolate is off, what do I do?Chocolate ganacheDifference between instant cocoa and drinking chocolateHow to make chocolate milkChocolate mint ganache - too runnyMake existing cheesecake recipe chocolate?Why did my hot chocolate stink?
I am making a recipe that calls for emulsifying solid chocolate with a heated milk/butter mixture. Most articles online say to pour the hot milk on to the chocolate.
Wouldn't it, however, be easier to just throw the chocolate into the pot of milk on the stove and mix it there? Is there any difference between the 2 methods?
baking chocolate pastry emulsion ganache
asked 8 hours ago
trinthtrinth
1033
add a comment |
I am making a recipe that calls for emulsifying solid chocolate with a heated milk/butter mixture. Most articles online say to pour the hot milk on to the chocolate.
Wouldn't it, however, be easier to just throw the chocolate into the pot of milk on the stove and mix it there? Is there any difference between the 2 methods?
baking chocolate pastry emulsion ganache
asked 8 hours ago
trinthtrinth
1033
add a comment |
I am making a recipe that calls for emulsifying solid chocolate with a heated milk/butter mixture. Most articles online say to pour the hot milk on to the chocolate.
Wouldn't it, however, be easier to just throw the chocolate into the pot of milk on the stove and mix it there? Is there any difference between the 2 methods?
baking chocolate pastry emulsion ganache
asked 8 hours ago
trinthtrinth
1033
I am making a recipe that calls for emulsifying solid chocolate with a heated milk/butter mixture. Most articles online say to pour the hot milk on to the chocolate.
Wouldn't it, however, be easier to just throw the chocolate into the pot of milk on the stove and mix it there? Is there any difference between the 2 methods?
baking chocolate pastry emulsion ganache
baking chocolate pastry emulsion ganache
asked 8 hours ago
trinthtrinth
1033
asked 8 hours ago
trinthtrinth
1033
edited 8 hours ago
trinth
asked 8 hours ago
trinthtrinth
1033
asked 8 hours ago
trinthtrinth
1033
asked 8 hours ago
trinthtrinth
1033
1033
add a comment |
add a comment |
1 Answer
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There is. Pouring hot milk or cream over chocolate pieces is a much gentler way of melting it. If you boil the chocolate, however, chances are good that you will overheat it.
Chocolate has a low melting temperature, and a low burning temperature. Boiling your chocolate for too long (more than a few seconds) will burn it, changing the taste and texture from sweet and smooth to bitter and grainy.
Simply pouring hot dairy over the chocolate allows it to melt much more slowly, preserving its taste and texture. It is the superior method, which is why most recipes advise doing it that way. If you're concerned about having more washing up to do (I am!) then you can simply add the chocolate to the hot milk off the heat and swirl briefly to disperse, instead of pouring the liquid over the chocolate into a second bowl; it gives the same effect.
answered 7 hours ago
senschensenschen
2,879921
add a comment |
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1 Answer
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1 Answer
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oldest
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There is. Pouring hot milk or cream over chocolate pieces is a much gentler way of melting it. If you boil the chocolate, however, chances are good that you will overheat it.
Chocolate has a low melting temperature, and a low burning temperature. Boiling your chocolate for too long (more than a few seconds) will burn it, changing the taste and texture from sweet and smooth to bitter and grainy.
Simply pouring hot dairy over the chocolate allows it to melt much more slowly, preserving its taste and texture. It is the superior method, which is why most recipes advise doing it that way. If you're concerned about having more washing up to do (I am!) then you can simply add the chocolate to the hot milk off the heat and swirl briefly to disperse, instead of pouring the liquid over the chocolate into a second bowl; it gives the same effect.
answered 7 hours ago
senschensenschen
2,879921
add a comment |
There is. Pouring hot milk or cream over chocolate pieces is a much gentler way of melting it. If you boil the chocolate, however, chances are good that you will overheat it.
Chocolate has a low melting temperature, and a low burning temperature. Boiling your chocolate for too long (more than a few seconds) will burn it, changing the taste and texture from sweet and smooth to bitter and grainy.
Simply pouring hot dairy over the chocolate allows it to melt much more slowly, preserving its taste and texture. It is the superior method, which is why most recipes advise doing it that way. If you're concerned about having more washing up to do (I am!) then you can simply add the chocolate to the hot milk off the heat and swirl briefly to disperse, instead of pouring the liquid over the chocolate into a second bowl; it gives the same effect.
answered 7 hours ago
senschensenschen
2,879921
add a comment |
There is. Pouring hot milk or cream over chocolate pieces is a much gentler way of melting it. If you boil the chocolate, however, chances are good that you will overheat it.
Chocolate has a low melting temperature, and a low burning temperature. Boiling your chocolate for too long (more than a few seconds) will burn it, changing the taste and texture from sweet and smooth to bitter and grainy.
Simply pouring hot dairy over the chocolate allows it to melt much more slowly, preserving its taste and texture. It is the superior method, which is why most recipes advise doing it that way. If you're concerned about having more washing up to do (I am!) then you can simply add the chocolate to the hot milk off the heat and swirl briefly to disperse, instead of pouring the liquid over the chocolate into a second bowl; it gives the same effect.
answered 7 hours ago
senschensenschen
2,879921
There is. Pouring hot milk or cream over chocolate pieces is a much gentler way of melting it. If you boil the chocolate, however, chances are good that you will overheat it.
Chocolate has a low melting temperature, and a low burning temperature. Boiling your chocolate for too long (more than a few seconds) will burn it, changing the taste and texture from sweet and smooth to bitter and grainy.
Simply pouring hot dairy over the chocolate allows it to melt much more slowly, preserving its taste and texture. It is the superior method, which is why most recipes advise doing it that way. If you're concerned about having more washing up to do (I am!) then you can simply add the chocolate to the hot milk off the heat and swirl briefly to disperse, instead of pouring the liquid over the chocolate into a second bowl; it gives the same effect.
answered 7 hours ago
senschensenschen
2,879921
answered 7 hours ago
senschensenschen
2,879921
answered 7 hours ago
senschensenschen
2,879921
answered 7 hours ago
senschensenschen
2,879921
2,879921
add a comment |
add a comment |
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