Last week, I mentioned the importance of tempering fat-based fillings (crunches, giandujas, dujas, pralinés, etc.).
But do you need to pre-crystallize ganaches, too?
If you open one of the ganache recipes I’ve shared with you, you will notice that I never temper them.
So no, it’s not mandatory. Tempering my ganaches is just an optional step that I prefer not to do.
Let me share with you 2 reasons why I’ve decided to skip it altogether:
- Making bonbons is a labor-intensive process, and adding another step like pre-crystallizing would only slow down my production.
- Pre-crystallizing ganache results in a harder texture, which makes it less interesting for molded bonbon fillings.
This doesn’t mean you can’t, though
What is true, though, is that a tempered ganache is easier to handle, precisely because its texture is less soft.
For enrobed bonbons, this could be a good idea.
In conclusion, you should ask yourself 2 questions:
- Do I want to add an extra step to my production process?
- Do I want or need my fillings to have a firmer texture?
If the answer is no, then welcome to the “not pre-crystallizing your ganache” club! 🥳
See you next week,
-Melissa