Compound/ courveture chocolate

[Cary B]

You can, I cannot remember the ratio difference. It might be slightly different because of the types.

Compound chocolate has vegetable fats with different melting points.

You melt it, use it how you want, then it will set up fairly quickly.

Couverture isn’t tempered, it has cocoa butter in it.

I might be wary off here. It has been a while since I’ve made a ganache. 😁

[Sol Damiani]

Thanks for your constant watch, Cary. It is much appreciated by our fellow Scoolinars. Hugs, my friend

[Cary B]

🥰

[Zipporah Wanjiru]

Thanks Cary.

[Sussan ScoolinaryTeam]

Hi Zipporah.

Yes, you can use compound chocolate to make ganache fillings for macarons. However, keep in mind that compound chocolate is made with vegetable fats instead of cocoa butter, which can affect the texture and flavor of the ganache.

Considerations:

Texture: Compound chocolate can create a slightly firmer ganache compared to couverture chocolate, which contains cocoa butter. You may need to adjust the ratio of cream to chocolate to achieve the desired consistency.

Flavor: Compound chocolate may have a different taste profile, often less rich than couverture chocolate. If flavor is a priority, you might want to consider mixing compound chocolate with a small amount of couverture to enhance the taste.

Stability: Compound chocolate is more stable at room temperature, making it a good option for fillings that need to hold their shape for longer periods.

If you decide to use compound chocolate, I recommend doing a small batch test first to ensure the ganache meets your expectations in both texture and flavor.

Greetings.

[Zipporah Wanjiru]

Thank you Sussan. You’ve offered a solid knowledge base to guide my experimentation.

[Sussan ScoolinaryTeam]

Hi Zipporah

I’m glad to know that the information provided was helpful. If you have any other questions or concerns, I’ll be here to assist you.

Best regards.

[Sol Damiani]

Hey there Chef Zipporah!👋

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[Zipporah Wanjiru]

Hi Sol. Thank you. The responses have fully answered my question. I guess ill try play with making flavoured ganaches to counter the taste difference.

I am impressed with the detail with which answers are offered in this forum. Thank you

[Sol Damiani]

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Have a lovely day!