Please help, any master candy makers out there!!!!!
I finished making my ganache at about 9:15 last night, and as of 8:43 this morning, it’s not set. I stirred it a bit this morning. It’s thick, but pourable. I haven’t refrigerated it, because I feel like I need to know what it’ll be like at room temp, since, ultimately, the truffies will be at room temp, you know?
Here’s what’s in it:
28 oz chocolate, plus *
14 oz of coconut milk “solids” ** - boiled a few secs, left to sit about 15 seconds to settle, then poured over chocolate
2 t. vanilla
2 little bottles of Malibu coconut rum (50 ml each)—those teeny ones ***
Would the best idea be to melt more chocolate and add it? That’s the only thing I can think of, short of adding cocoa powder.
Thanks for any thoughts!
* 4 oz Ghiradelli unsweetened (100%)
8 oz Callebaut bitter sweet - about 60%
8 oz Callebaut semi sweet - about 51%
8 oz Callebaut milk choclate - about 31%
** Refrigerated cans, only took the thick, solid stuff from the top, which is about 1/2 of each of 2 cans. Normally, it’s about 22%, so I figured leaving behind 1/2 can of water makes it about 35% I think this is the right about to use, because the “average” truffle recipe seems to be “half” oz of cream to chocolate, so 4 oz cream to 8 oz chocolate, plus alcohol.
*** Even though it seems like a lot, this is about 1/2 to 2/3 the alcohol I found in most recipes.