PEK Academy
Chocolate and cocoa.
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Core guide
Build a stable chocolate emulsion with the smaller hot cream portion, blend in the cold cream, chill thoroughly, then whip only to soft stable peaks. The key is formulation and temperature, not prolonged whipping.
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Choose the ratio by chocolate type and use. Per 100 g cream, a useful soft-ganache starting point is about 100 g dark, 150 g milk or 200 g white chocolate; for firmer coating or…
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A dull chocolate glaze is not one single fault: with pure couverture the issue is often crystallization, with ganache it is the emulsion, and condensation can ruin the shine of…
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Lumps, pale streaks and an oily edge need different fixes. Melt solid pieces completely, re-emulsify an oily ganache, and check surface dryness and temperature when the problem is patchiness.
A glossy chocolate glaze needs a stable emulsion, controlled fluidity and an application temperature that suits the formula.