dissolves into syrup, thereby increasing the
volume of a preparation’s liquid phase and
contributing fluidity, while cocoa particles
absorb moisture, decrease the volume of the
liquid phase, and reduce fluidity. A recipe
developed for sweet chocolate may fail badly
if it’s made with a 70% premium bittersweet
chocolate, which has far more drying cocoa
particles and far less syrup-making sugar.
Ganache Once of the simplest and most
familiar of chocolate preparations is ganache,
a mixture of chocolate and cream that can be
infused with many other flavors, whipped to
lighten its richness, or further enriched with
butter. It serves as a filling for chocolate
truffles and pastries, and as both filling and
topping for cakes. The dessert called pot de
crème, made by melting some chocolate into
about twice its weight of cream, is essentially
a ganache served on its own.
Ganache Structure A soft ganache is made