This lesson will be used to introduce students to ganache and
its versatility in a bakery or restaurant kitchen. Students will
finish the lesson by making a bittersweet chocolate truffle with a
By the end of the lesson, the students will be able to: define emulsion, define ganache, describe factors that can cause ganache to separate and tell how to fix it, describe a flavor infusing technique and prepare a ganache to be used for truffles using a Jacques Torres recipe.
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