Thursday, August 6, 2009

Guittard Couverture Part 3: Marginal Success!

We made one more attempt at tempering the Guittard tonight. It was a cooler night and the stove/oven hadn't been used in a few hours, so the kitchen was even cooler. Success! We dipped some ganache lumps we'd had in the fridge for a couple days, and they set up very quickly!

One thing I've learned: I'm not a fan of putting ganache in the fridge to set up quickly, which we did when our original experiments with this chocolate were failing. It just isn't as stable as ganache that has set up at room temperature over a few hours - as soon as you get it out of the fridge, it starts melting. So that the truffles we dipped tonight wound up having very mushy centers. :(

As for the chocolate itself: It's got a very fruity flavor, but for supposedly having more cocoa butter than average it's not terribly creamy. At about 90 degrees it is very fluid and easy to dip in, which is a plus. However, we both agreed that we actually like the flavor of the Ghirardelli 60% chips better, and the slightly lower viscosity of this just isn't enough to justify paying over 3x the price for general use. Maybe for something extra-special - it does make a nice thin shell for the truffles.

Bonus: We used the leftover melted chocolate in the sudoku mold! I will post pics this weekend.

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