French · IV The Method
Chocolate work (ganache, truffles, and tempering applications)
I
Origin
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II
Description
Beyond basic tempering, chocolate work encompasses ganache (the foundation of truffles, tart fillings, and glazes), mousse (aerated ganache or chocolate crème), enrobing (coating centres in tempered chocolate), and decorative work (curls, shards, piping, moulded shapes). Ganache is an emulsion of chocolate and cream — the ratio determines the application: equal parts for truffles (firm and rollable when cold), 2:1 cream to chocolate for pourable glaze, 3:1 chocolate to cream for firm tart filling. Understanding ganache as an emulsion — not just 'melted chocolate with cream' — is the key to consistent, professional results.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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