So I am going to make this ganache as a filling in the bonbons for my colleague's birthday. He likes spicy foods so I am going to add a pinch of chilli and it is going to be perfect! I was using unmelted chocolate method for several years but you are right, it is an adrenaline sport. And I even once had to throw one hopeless large batch because it seized and separated. Can't wait to see how this one will turn out 😉
How exciting!! I have everything crossed for you. But you'll be fine! Follow the method I show you in my video for your own perfect ganache. If at the end of the process you're still not happy with the way it looks, there are 2 further tricks to turn to. 1. Add a little more liquid (cream if that's what you're using) and mix it through. 2. (if needed) get your electric hand whisk in the bowl and whisk the ganache up to emulsify it. Once your ganache is lovely and glossy, add your flavouring. Have fun and I hope your friend loves your creations. Nenette
@@NenetteChocolates Dear Nenette! 😊 So I used the dark chocolate but the same ratios. First I put a peel of a medium orange, teaspoon of chipotle and two pinches of cinnamon in the cream. Then I brought it to simmer slowly and let get cool again. Then I strained it. And after this, I followed your directions to a tee. It came together beautifuly! I had a trust in you and it paid off. At first it got very thick just as you said. It didn't even then get to the grainy batter stage, it just mixed perfectly almost right away. Thank you so much for teaching me this method! The ganache is so good it is ridiculous 😉 First there is a strong velvety orange accent and then comes the hint of cinnamon and smoky spiciness 🤩
@@kikitauer this sounds fabulous. And you've discovered the delights of making a chocolate treat with rolling developments of flavours too. In my mind, this is what makes artisan handmade chocolates stand out from mass-produced creations. Keep experimenting with flavours - let your imagination go wild! Nenette
Hi Nenette, thank you for your videos! How long is the shelf life of ganache (particularly orange flavoured)? I have read various timeframes from a week to up to 3 months without refrigeration. When giving as a gift I would love to ensure that they can last as long as possible. Thanks in advance!
It depends!! I could bore you to tears about shelf life variations and a lot depends on the ingredients and how you treat them. A simple chocolate and cream ganache with flavourings added will last a week. Play it safe and err on the side of caution as there's nothing worse than a mouldy truffle!
Wonderful - I'm so pleased that my video has inspired you to have a go! I'd recommend using double cream or whipping cream. Once you are confident with the cream, then you can experiment - I also use fruit puree for example.
Thank you for sharing this recipe and your tip. I have a question. Years ago I bought a chocolate covered candy that had a type of crystalized liquor inside. I don't know what it was called but they had a cherry like flavor. I bought them at a Scandinavian candy store. I would love to know how to make them. Any idea of how to ? Thanks
@@NenetteChocolates thank you for your reply. I've googled it and can't find anything. Oh well I'll experiment. Thanks for your recipes I've watched several of your videos and I love the way you explain everything. I will try making your truffles this Christmas. Merry Christmas to you and happy new year.
@@NenetteChocolates thank you! I found a recipe made with potato starch and the candy came out perfect. I finally was able to share these little delicious delights with my family. I also followed your instructions and made different flavor truffles as gifts for Christmas and everyone absolutely loved them. Thank again for sharing your knowledge and talent. You made my Christmas ever so sweet 😉
Hi Lee. Hopefully you will have seen my reply to your private message on this huge subject! A basic chocolate truffle made with a chocolate and cream ganache will last around 4 days - as long as it is stored somewhere cool and dark (NOT the fridge!).
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Thank you for your lovely feedback. I'm so pleased this hit the right spot for you!
So I am going to make this ganache as a filling in the bonbons for my colleague's birthday. He likes spicy foods so I am going to add a pinch of chilli and it is going to be perfect! I was using unmelted chocolate method for several years but you are right, it is an adrenaline sport. And I even once had to throw one hopeless large batch because it seized and separated. Can't wait to see how this one will turn out 😉
How exciting!! I have everything crossed for you. But you'll be fine! Follow the method I show you in my video for your own perfect ganache. If at the end of the process you're still not happy with the way it looks, there are 2 further tricks to turn to. 1. Add a little more liquid (cream if that's what you're using) and mix it through. 2. (if needed) get your electric hand whisk in the bowl and whisk the ganache up to emulsify it. Once your ganache is lovely and glossy, add your flavouring. Have fun and I hope your friend loves your creations. Nenette
@@NenetteChocolates Dear Nenette! 😊 So I used the dark chocolate but the same ratios. First I put a peel of a medium orange, teaspoon of chipotle and two pinches of cinnamon in the cream. Then I brought it to simmer slowly and let get cool again. Then I strained it. And after this, I followed your directions to a tee. It came together beautifuly! I had a trust in you and it paid off. At first it got very thick just as you said. It didn't even then get to the grainy batter stage, it just mixed perfectly almost right away. Thank you so much for teaching me this method! The ganache is so good it is ridiculous 😉 First there is a strong velvety orange accent and then comes the hint of cinnamon and smoky spiciness 🤩
@@kikitauer this sounds fabulous. And you've discovered the delights of making a chocolate treat with rolling developments of flavours too. In my mind, this is what makes artisan handmade chocolates stand out from mass-produced creations. Keep experimenting with flavours - let your imagination go wild! Nenette
Hi Nenette, thank you for your videos! How long is the shelf life of ganache (particularly orange flavoured)? I have read various timeframes from a week to up to 3 months without refrigeration. When giving as a gift I would love to ensure that they can last as long as possible. Thanks in advance!
It depends!! I could bore you to tears about shelf life variations and a lot depends on the ingredients and how you treat them. A simple chocolate and cream ganache with flavourings added will last a week. Play it safe and err on the side of caution as there's nothing worse than a mouldy truffle!
Love your video Nenette and am definately going to give this a go. What sort of cream do I use i the ganache? Double cream I guess? Many thanks
Wonderful - I'm so pleased that my video has inspired you to have a go! I'd recommend using double cream or whipping cream. Once you are confident with the cream, then you can experiment - I also use fruit puree for example.
@@NenetteChocolates that's very helpful, many thanks
Thank you for sharing this recipe and your tip. I have a question. Years ago I bought a chocolate covered candy that had a type of crystalized liquor inside. I don't know what it was called but they had a cherry like flavor. I bought them at a Scandinavian candy store. I would love to know how to make them. Any idea of how to ? Thanks
This is a specialised process - making liquid liquors - and I've not tried it I'm afraid. Google it and see what you find!
@@NenetteChocolates thank you for your reply. I've googled it and can't find anything. Oh well I'll experiment. Thanks for your recipes I've watched several of your videos and I love the way you explain everything. I will try making your truffles this Christmas. Merry Christmas to you and happy new year.
@@NenetteChocolates thank you! I found a recipe made with potato starch and the candy came out perfect. I finally was able to share these little delicious delights with my family. I also followed your instructions and made different flavor truffles as gifts for Christmas and everyone absolutely loved them. Thank again for sharing your knowledge and talent. You made my Christmas ever so sweet 😉
@@kericue2065 fabulous!
What's the shelf life once it goes into a choc shell ?
Hi Lee. Hopefully you will have seen my reply to your private message on this huge subject! A basic chocolate truffle made with a chocolate and cream ganache will last around 4 days - as long as it is stored somewhere cool and dark (NOT the fridge!).