Doesn't the chocolate seize from adding water to it?

I would say if you add too little cream into your ganache it would seize just the same. Cream is about 35% milk fat, the rest is water and some minerals. Basically, too little water ->seize, add some more water and chocolate -> ganache. It's a good tip if you had a few drop of water in your chocolate.

Quỳnh Anh Ngô alright.. Thank you so much

aishwarya maini the sugar stopped that

Why are you repeating the recipe from the excellent video-like you created it? It's not your recipe. And it's MLS of water not GM's.

It will ruin it if you're tempering chocolate. Liquid will make the chocolate cease in texture and render it useless.

Me too damnit lol

Adeline Chua did you heat whiskey, water and sugar together?

aishwarya maini I was working with chocolate that had seized so it was already melted and I just added caramel sauce, water and whiskey to form a ganache

Adeline Chua oh okay.. Thanks for the reply :)

Love ganache recipe, especially white yum

JK I couldn't make it but made a pudding, I guess.

John Roekoe mine is also super soft 12 hours later, looks nothing like the video! What did I do wrong?!

No - using just rum would make the truffle too strong, so you would substitute a proportion of water for rum in the making process, by adding the rum to the chocolate and water once it's mixed together.

He was explaining that a ganache is mixture of liquid e.g cream and chocolate. But for this he's making water so no dairy. Basically saying use what you want.

did you ever try this? im just trying to figure this out also

Hi Debbie, you can indeed!

You can make mac and cheese with water too! People on welfare do it!

Absolutely!!!

@@1wow187 you must eat that every day then

A small amount of water will seize the chocolate. So if you’re adding water to chocolate you must add enough to saturate it to prevent this happening. Different types of chocolate have different saturation points.

An already melted chocolate has to be kept away from water or it will seize. Meanwhile, unmelted callets or discs can be un crystallized by hot water, cream or even fruit purée. Don’t limit yourself to just water or cream. You can make fruity Ganache using purées of Raspberries, Strawberries, Mango, apricots, Passion Fruit, Citron, grapes, Pineapple and so on...

@@tootstaray3272 Thanks for that,,really helpful.

Toots Taray I’ve seen people add the water directly into already melted chocolate while making a cake drip and truffles.

Up to a week!

JC Gregg did it work?

Yes - by using different water-based liquids, this will automatically flavour your ganache (such as fruit juices, tea, wine, etc.)

I use a reduced raspberry puree after making the initial ganache. I don't reduce the fluids at all and it comes out great! The base water ganache sets pretty thick so it can handle a bit of extra liquid or paste without making a huge impact like it would on a normal cream based ganache.

Hi Laurel, I tend to use Guittard Chocolate mostly! You can pick it up in Marks & Spencer, Lakeland and Ocado

Paul A Young Fine Chocolates What % dark chocolate did you use for this recipe? I think this is key part of the recipe since the sugar amount would change depending on the cocoa percentage.

@@PaulAYoung You say that while posting on a video where you are using Valrhona... Their wafers are rather distinctive.

@@nathanrogers8713 that's what I was thinking, but maybe he is making his own chocolate using a mold similar to Valrhona? I hoping one of these days Paul replies with some more specifics ;)

@@Craiggy83 He already said he buys his chocolate. He crafts truffles and such from that bought chocolate rather than making his own. (And does a GREAT job at it, make no mistake) Guittard that he mentioned earlier in this post produces a traditional wafer for its couverture where Vahlrona uses a distinctly different shape than pretty much everyone.

Hi Joanna, up to seven days!

Paul A Young Fine Chocolates Is one week a conservative estimate..? I keep CREAM truffles longer than that without issue and there's absolutely NOTHING in these to go bad!! Btw- I just made a batch (I would usually sub soya cream for vegan truffles but this looked interesting...) and am both surprised and impressed. However, I find them a tad sweet so will be dropping the sugar quantity next time.. may be my chocolate tho; I use 58% (I buy in bulk and this suits my other baking needs most appropriately). I could try subbing some alcohol for water too. No matter; vegan ganache / truffles just got vamped in my gf home!! Many thanks 🎂☮️

He has another video where he makes a whiskey truffle with whiskey added into the water ganache. In that case he used a mold and used the ganache as a center in the molded truffles. Doing so helps you avoid having to roll the ganache and makes for a perfectly smooth finish.

A little water makes chocolate seize - out gets chunky and gross textured. Add more water and that goes away. But you'll never get it to temper again.

No, not unless you plan on coating them in chocolate.

@@Appaddict01 thank you!

IDK if coconut sugar is sucrose (cane or beet sugar) or fructose (fruit sugar), so you might want to find out. I don't think it would make a huge difference here, as this is not a tempered chocolate. Another thing to keep in mind is the sugar content of your sugar. What is it for coconut sugar? If its anything like jaggery or palm sugar, its not very high. Refined white sugar, on the other hand, is almost certainly the purest substance in your house. Even if you have a bunch of distilled water sitting around, its not as pure as the sugar.

On top of, it'll go really soft and smooth so needs a bit longer chilling but tastes so good . I made Bailey's ones this way

You should have remelted and added more chocolate. Your ratio could have been off or it could have been the differences between different brands of chocolate. I probably wouldn’t try this with a compound chocolate.

Yes

You need to use real chocolate, not compound chocolate. Real (dark) chocolate is composed of just cacao, cocoa butter and sugar.

I made it.. it came out really well..

I used rum as a booze to the truffles

If you're using compound chocolate, then the quantities may have to be altered. Feel free to increase the amount of chocolate if it's too soft, and whisk the ganache very well to emulsify together