Tant Pour Tant: Infused ganache

You can infuse ganache to enhance the chocolate flavour slightly or you can just make a regular ganache. Because chocolate has such a strong flavour by itself, you want to be aware of the flavours that you are adding to a ganache when you decide to add an infusing to it.


Formula: ganache
1 part cream to 1 part chocolate


MOP: tempering

• Scald milk: if you are infusing add the flavour to the cold milk, amount will vary by strength of the additive ingredient. Pistachios for instance have a weak flavour and draw more flavour if chopped, things like vanilla and herbs like mint have a stronger flavour so you will need less of  and will need to cook for a longer amount of time.
• If you infuse the milk, you will need to pass it through a chinoise when it reaches a scald. Strain into the chocolate  (temper milk into chocolate).
• Whisk together from the center to create an emulsion. An emulsion will form when you can run the chocolate over your finger and it holds a shape.
• Strain through a chinoise or knock against the table to get rid of the air bubbles or chunks of chocolate or flavour enhancer.