Ganache is a versatile and delicious component in many chocolate-based candies and desserts. This adult class is an excellent opportunity to learn the art of making ganache, understanding the nuances of each variation, and exploring how different techniques and ingredient ratios can impact the flavor and texture of the final product.
Plus, the best part is that you get to take home your own handmade confections to enjoy or share with friends and family. It’s a great way to indulge your love for chocolate and expand your candy-making skills! Learning candy-making skills from a true chocolatier like Melissa can be a rewarding experience for both beginners and those looking to refine their techniques. Melissa structures her candy-making class by demonstrating chocolate tempering methods and walks you through each recipe, step by step, making it accessible to everyone. No prior experience is necessary.
In this class, Chocolatier Melissa Langholff, teaches three ganache variations, French-Style Cream Ganache, Brazilian Brigadeiros, and Chocolate-Forward Water Ganache. French-Style Cream Ganache is a classic and most well-known type of ganache. It’s made by combining chocolate and heavy cream. The ratio of chocolate to cream can be adjusted to achieve different consistencies, from a pourable glaze to a firm filling for truffles. The quality of chocolate and the temperature at which it’s mixed with the cream affects the flavor and texture.