Ganache Master

So... What is all this, then!

The purpose of this site is to free a chocolatier from being able to “balance” the ganache, which is strictly a physical chemistry problem, and help them focus on the flavor profiles. Then based on the chosen flavor profile, The Ganache Master provides a recipe that is balanced.

Below information will help you understand the control points of each page. To better understand ganaches please read the white paper located at the "Learn" tab.

SELECTION PANE:

QUICK RECIPE

Quick Recipe section provides a wide variety of ganache formulations ranging from fruit inclusions to different types of nut pastes. As well the final ganache formulation can be tailored with respect to the end use as well; for filling, for truffles and enrobed ganaches.

Let's assume a Cacao Barry's Chocolate Amer 60% dark chocolate is chosen along with a hazelnut paste. the screen will look like as follows:

ADVANCED:

For the ADVANCED page the basics of flavor selection and the Ganache Properties organization are the same. The ADVANCED page provides more options and more control for the ganache but it requires at least a reasonable understanding of ganache phsical chemistry. To maximize the benefits of structuring a ganache properly please read the white paper on this topic before using the ADVANCED page.

GKEY:

GKey is an alphanumeric sequence which encodes a recipe formulation. It is printed under the recipe name.
Lets take a look at a recipe generated by Ganache Master.

TEST:

Test page helps you to check if a recipe from another source than Ganache Master is a balanced recipe.