refrigeration of ganache
Yes, you would like to have the ganache ready to use. So what I would do is basicaqly copy what they do on TV: I would prepare a large batch ready to go in my refrigerator, and this would be used for my friends to shqape and dip or coat their truffles. For the sake of demonstration I would show my friends how to wartm the cream and melt some chocolate in it, and show them how to mix it and how to cool it. Then I would pool out the cool stuff and let them shape and play with it. For this stage, the equipment you need is: * Teaspoon or melon ball scoop * Cookie sheet * Parchment paper or aluminum foil * Dinner fork or chocolate dipping fork * Plate * Small bowl Using a teaspoon or a melon baller, scoop out about 1/2 teaspoon of ganache and quickly roll into a ball between your palms. The small balls do not have to be uniform. In fact, it is probably preferable that they are slightly irregular in shape. Place on a cookie sheet lined with parchment paper or a sheet of aluminum foil. Variation # 1: Chocolate on Chocolate - Dipping With a dinner fork or a chocolate-dipping fork, immerse ganache balls in melted chocolate one at a time and completely coat with chocolate. If you are using tempered chocolate, cool to temperature or briefly in the refrigerator. If you are using untempered chocolate, place in the refrigerator and keep cool until ready to eat. - rolling and coating - Variation # 2: Cocoa Powder Spread Scharffen Berger Natural Cocoa Powder in a thin layer on a flat plate or part of a cookie sheet. Roll ganache balls in the powder until completely coated.
