Ganache Making - For Filling Shells

+ What's Covered?

This is for those who want to make ganaches to fill their bonbon or pre-made truffle shells. We can get creative with recipes you have, or with recipes I can offer you.

Generally we will focus on how to make a ganache, try one or a few recipes depending on what you request, troubleshooting split ganaches, learn how to properly fill shells, and also how to cap the shells.

If you need help capping bonbons afterwards, we will likely have to do this the next day as the ganache needs to set overnight to crystalize properly. You can include this time now when you book, or you can book it afterwards (if there is space/time the next day). For instance, if you book 3 hours, then we can save the last hour or 45 minutes for capping the next day.

If you need to know how to finish your truffles (rolling them in chocolate) then you can book a lesson on a separate day to do this.

+ What Equipment or ingredients will I need?

A pot or two to boil cream

A sieve or strainer

Rubber spatula

Whisk

Medium and small bowl

Couple small table or tea spoons

Bain-Marie or Microwave to melt chocolate if needed

Plastic piping bag or squeeze bottle

Plastic piping bag or parchment paper to cap truffle shells (optional)

Wide scrapers if needing to cap bonbon shells (optional)

+ How Long Should I Book?

If we are just making a ganache or two, and filling shells you already have made, then an hour should be enough.

If you are just making one ganache, and don't need help capping, the 30 minutes should be fine.

If you want to make ganaches, fill the molds, and then cap them later or the next day, then perhaps 1.5-2 hours depending on how many you want to do.

+ Is This Good For Beginners?

Making the ganache and filling the shells is quite easy. Filling shells is quite easy, but you would need to know how to temper chocolate.