Go to the Recipe: Roasted Cocoa Ganache
if i don't have cocoa butter, will it still work? can i substitute it with butter or shortening? thank you
- originally posted by carla
I would think that despite the fact shortening would work, to help wiith soolidification the cocoa butter provides a better taste and
texture
My cocoa ganache is too soft.
I'm using cocoa butter but not soy lecithin.
Is just 12g of cocoa butter?
Can get a good consistency, like "melting" over the macarons... anything I can do?
Maybe is the weather here, aprox. 30ÂșC?
This is gonna sound harsh but why do you deviate from the recipe and then complain when your results aren't good? I mean, it's a formula for success. Why not use the formula? It's like, " my mashed potatoes suck but I didn't use potatoes I used yams." I don't understand the system of logic used to expect the same results from different ingredients. It's not scientific. But then maybe I'm too detail oriented or afraid of the "recipe police".
Never use shortening...for anything. Never.
Joe, if you check the shopping list suggested at the end of the class, you'll notice that the lecithin is listed as optional. Also, there's little real science when the composition of the listed ingredients is inconsistent across brands (and no reference is given here for fixing). Notice there's quite a bit of deviation in the amount of fat you can find in the various cocoa powders and heavy creams, not to mention the protein and other solid levels, and concentration of liquid soy lecithin... etc.
All those will have a serious effect on the final emulsion viscosity.
Even something as simple as his home kitchen temperature could have lowered the viscosity and air humidity could also help moisten it ..., all that ignoring possible scale measurement errors.
So there are quite a few factors that could affect his result, and honestly I believe that suggesting he ignored "science" , just by following the provided shopping list suggestion, is short sighted and wrong.
Alexandre, there's some tips under troubleshooting section. Did you finally fix it?
Could you use powdered soy lecithin and cook down with the sugar?
I tried roasting the cocoa at 150 degrees C, but it burnt!
For those who don't have scales that measure sub-gram units, what's the volume of 0.5g of lecithin? 1/8 tsp?
I don't want to add the soy lecithin, what affect will that have?
I roasted it at 302F and it turned acrid and gross. I used the same powder they have listed on the site. I ended up using unroasted and it turned out wonderful.
You can use coconut oil.
Is the roasting achievable by using a microwave say on 50% ?
