Introduction

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 basic finish.

Lesson Time

2 Class Periods
220 Minutes

Industries / Subjects / Grades

Industries / Pathways
  • Hospitality, Tourism, and Recreation Hospitality, Tourism, and Recreation
Grade Levels
  • Pre-K
  • K
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • Post-Secondary

Standards and Objectives

Standards

California Academic Content Standards (1)
California's 2008 CTE Standards (7)

Related Instructional Objectives (SWBAT...)

  • 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.

Get access to the rest of this Lesson and over 3000 more!

Create a Free Account or now!