Ganache covered strawberries

I have a confession to make. I don't like chocolate covered strawberries. It's not that I don't like chocolate on strawberries. I don't like how when I bite into the strawberry the chocolate breaks up and sometimes falls off. On top of that I can't really enjoy the strawberry and chocolate at once because the chocolate is usually not melted enough in my mouth by the time I'm done chewing the strawberry.


So I had an idea. What if I made very hard ganache? Just enough cream that it basically was only chocolate but soft enough to melt in my mouth while also enjoying the strawberry.

I also wanted to experiment in decorating them as well. These are the results.

How I did it

Tools and ingredients

I don't really have much to say here. I've talked previously about ganache and strawberries. The ganache is a 4 to 1 ratio of chocolate and heavy cream. I did learn a few things and have a lot more work to do to really get these ganache covered strawberries where I want them to be. The nuts are crushed pecans.

Other notes

  • I did what I usually did with ganache. I  heated up the cream, waited until right when it bubbles, then poured it over the chocolate. Unfortunately a 4 to 1 ratio means there isn't really enough heat to melt the chocolate. So I had to put the bowl the ganache was in into a warm water bath to add enough heat so I could whisk it properly.
  • The ganache this time was different than before and I don't know why. Perhaps because of the high ratio? It was very thick and stuck to itself. I don't know what I did differently other than the amount of chocolate to cream. I ended up adding a bit more cream, but that didn't completely fix the problem.
  • Pat dry the strawberries as much as possible, the chocolate didn't really stick to the strawberry even when it was damp.
  • Strawberries go fast after washing, especially if they are organic, and even if you keep them in the fridge.
  • It's better to spoon powdered sugar on top of the strawberry, letting excess fall off, than pat the strawberry onto the sugar.
  • If moisture condenses on the chocolate the powdered sugar will dissolve and it no longer looks as pretty.
  • The crushed pecans, while making the strawberries more decorative, might not have really added to the flavor.

Notes for future attempts


  • Find out how fast the chocolate hardens. If quickly (I've noticed dark chocolate seems to set pretty fast) make these treats the same day we will eat them.
  • Always use wax paper (or possibly parchment). The strawberries were very hard to get off the plate.
  • Perhaps instead of a glass bowl in warm water, I'll use the metal saucepan directly? I'm not sure how comfortable I am with that idea. It might just burn everything and make the chocolate easier to seize up.
  • Need more research on how chocolate works.


More pictures



A focused shot of the strawberry with white chocolate stripes.

Ganache covered strawberry with crushed pecans.

Ganache covered strawberry with powdered sugar.




Comments

  1. I didn't realise you had made these - I assumed someone bought them! I had one with the pecans and definitely thought it added to the flavour.

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  2. 12 oz of semisweet choclate chips
    1 1/8 cup of heavy whipping cream
    3Tbls butter
    1.5 Tbls brandy(optional)
    1) On medium-high heat, bring the Heavy whipping cream to near boil.
    2) Add butter, bring back to near boil.
    3)Add chocolate chips and turn off stove, stirring till smooth.
    4) Enjoy!

    ReplyDelete

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