/ck/ - Food & Cooking

Please learn to do proper paragraphs, they do make your message look like a human being wrote it rather than a redditor.

>What is the difference between those 2 techniques?

I think the main difference is going to be taste with these two. I'm no expert in chocolate preparedness but I imagine the texture is going to be more or less similar and the use of honey and butter vs cream is going to leave a taste difference. If you're new to cooking with chocolate go with the double boiler technique as it gives you better control over the temperature.

>And do i need to add sugar is the chocolate is 70% and it is dark?

Yeah.

>or does the milk/cream make it not bitter?

If you're doing that method it would make it less bitter, but you could always add sugar if it doesn't meet your desires. Don't for get that cooking is all about experimentation, a recipe isn't set in stone and you are allow to improvise along the way.

>>11211

>What is the difference between those 2 techniques?

One uses a double boiler. The other one is easier, but creates a slightly lower quality ganache.

> And do i need to add sugar is the chocolate is 70% and it is dark?

If you are starting with "eating" chocolate (as opposed to baking chocolate), you don't need to add sugar. Check the ingredients on your chocolate… if there is sugar in there, you don't need to add any. I would normally go with about 3 or 4 parts bittersweet or dark chocolate to 1 part semisweet or milk chocolate anyway.

> or does the milk/cream make it not bitter?

Unsweetened chocolate is going to be bitter, but the fat and sugar (lactose) in the milk is going to make your tongue not care so much. Softens the edge a bit; eliminates that tongue-drying intense bitterness and leaves a mild pleasant bitterness in its place. Thank goodness you can taste test as you go.

Chocolate is finicky about extra moisture; be quite careful to keep the steam from the double boiler out of the top bowl. This is the main advantage for the method of pouring hot cream onto the chocolate and melting with residual heat - not likely to drip water in. Downside is that with the typical proportions, it's a quite soft ganache, requiring chilling to keep solid.

>>11212

>>11213

>Lower quality

As in taste, texture or something else?

What i am not sure is about the use of honey, butter and milk while the other just uses heavy cream, how would the taste or texture differ using one or the other?

The chocolate couverture is dark but does have sugar in it so i hope it wont need.

What i mainly want to make is a silky dark chocolate ganache to dip profiteroles in it, so i will be putting it in the fridge so it wont be ultra liquid at the end.

What things do you use to make a ganache silkier and more smooth in general? And does the usual 1:1 cream/chocolate produce ganache that thickens in the fridge? Similar to a soft cream, not something really thick or really liquidy

>>11214

>What i am not sure is about the use of honey, butter and milk while the other just uses heavy cream, how would the taste or texture differ using one or the other?

Milk has had much of the butterfat removed.

Butter is just butterfat (plus maybe a touch of salt).

Cream is a mix of butterfat and milk, but it's hard to control the ratio.

By using the butter and milk separately, you should be better able to control the consistency and texture of the end product - easier to make it a bit thicker, for example. Adding honey should obviously add sweetness.