-
Ganache
I would like to know if a standard 1:1 ratio dark chocolate ganache will freeze properly in silicone moulds so that I can pop them out without any difficulties and without losing the shape taken from the mould
-
1 Reply
-
Hi Panagiotis Moysakis
A dark chocolate ganache with a 1:1 ratio can freeze properly in silicone molds, but there are a few points to consider to ensure it retains its shape when unmolding:
Mold temperature: Before pouring the ganache, slightly chill the silicone molds in the freezer. This will help the ganache solidify more quickly, preserving its shape.
Ganache texture: Make sure the ganache is fully emulsified and free of lumps before pouring it into the molds. This ensures a smooth texture when frozen.
Complete freezing: Leave the molds in the freezer until the ganache is fully firm, which may take 2 to 4 hours, depending on the size of the molds.
Careful unmolding: Once frozen, remove the molds and quickly unmold the ganache to prevent it from softening due to hand warmth. If the molds have intricate details, you might want to use gloves to minimize heat transfer.
Extra tip: If you have trouble unmolding, you can lightly spray the molds with a non-stick spray before filling them.
With these precautions, the ganache should freeze and unmold without any issues. I hope this information is helpful.
Best regards!
Log in to reply.