The Ganache

You would like to develop your knowledges on the functioning of ganache ?

Fix some problems, adjust your recipes and understand how to improve your textures and conservation ?

You are in the right place !

This E-book of 36 pages is destined to amateurs who want to discover how to realize and create his own ganache recipe and professionals who want to adjust and balance it perfectly as well.

At the end of this E-book, you will know what is a ganache, the importance of the emulsion and many main rules in order to optimize them conservation.

You will learn how to calculate an analytical table to balance the taste, the texture and the conservation of your ganache with differents phenomenons caused by time or by storage mistakes then how to fix it.

You will see many types of ganache accompanied by them process then small tips to always success it and be constant on the final result.

To finish, I share with you the realization steps of 4 unique and balanced recipes like one single origin ganache, one coffee infuse ganache, one passion fruit ganache and one caramel ganache !

By purchasing this E-book you will have access to our Private Group to ask all of your questions.