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Sussan Estela Olaya ha publicado una actualización
Level:
Scoolinary Team
💥 Nuevo curso: Pastelería con Té Matcha 💥Color, sabor y técnica en estado puro.
Este curso te enseña a trabajar el matcha como ingrediente pastelero: cómo integrarlo sin perder su carácter, equilibrar su amargor natural y aprovechar su intensidad visual.
Ideal para profesionales que buscan propuestas con identidad, estética y valor añadido.
También disponible en inglés 👉 Pastry with Matcha
sangeethamala guduri, Lana Mihajlović y4 más4 Comentarios-
Hi Scoolinary Team! I have another call out for this course. It says to make a matcha ganache for the matcha chocolate which is the base for 3 other recipes (the truffle, mousse, and bar) but the ratios/recipe to make the ganache are not provided. Please advise. Thank you!
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Level:
Scoolinary Team
@partagerl31gmail-com Hi,Marguerite,for the matcha mousse, as indicated in the recipe, the ganache is made up of four ingredients: chocolate, matcha tea, milk, and cream. And for the truffles, the ganache consists of three ingredients: matcha tea, white chocolate, and cream.
Both the quantities and the procedure are detailed in the recipe book. Could you please let me know which recipe you’re referring to when you mention ‘bar’ in your message, so I can check it? Let me know if that’s what you were referring to regarding the matcha ganache for these preparations.
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@sussan_scoolinaryteam hello!
When you watch the video for the “matcha chocolate” (which is the base for a few of the recipes), Chef mentions that the white chocolate already has gelatin, cream, and milk which is why there is a higher percentage of matcha (screenshot with the timestamp). I looked at the recipe book and the ratios for this white chocolate mixture are not available. I was starting the matcha mousse and the recipe starts with the white chocolate matcha that was made from the video. That is the “recipe” we are missing. Hope that helps. Thank you again!
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Level:
Scoolinary Team
@partagerl31gmail-com I’ve reviewed the video of Lesson 12, and the chef begins by explaining about chocolate and matcha tea. Up to that point, I understand that this is just a base component used in various recipes, such as mousse, truffles, and tablets; the base is always the same for these three preparations.
In the video, the chef explains in a clear manner the percentage of matcha tea in relation to the ingredients we are using. He also discusses the percentages based on the amount of chocolate you are preparing. The chef states that you should use between 0.75 and 1.5 times the total weight of the recipe in relation to the chocolate; this will vary depending on the total of the recipe.
Let me make an assumption with 300 grams of chocolate:
Option 1: 0.75% of the weight of the chocolate
0.75% of 300 grams of chocolate = you’ll use 2.25 grams of matcha tea.
Option 2: 1.5% of the weight of the chocolate
1.5% of 300 grams = you’ll use 4.5 grams of matcha tea. (300 grams of chocolate + 4.5 grams of matcha tea)
This chapter focuses on teaching the base of chocolate with matcha tea and the percentage to use. The chef offers percentage options based on the intensity you want in your dessert. For example, in the mousse, matcha tea represents 1.1% of the total recipe, which is a moderate amount, enough for the matcha flavor to be noticeable but without becoming overwhelming or bitter. In this mousse recipe, he uses 170 grams of white chocolate and 6.30 grams of matcha tea. This will be the starting point or base of chocolate plus matcha tea, as explained in Lesson 12. Then, by adding the dairy (milk and cream), it turns into a ganache.
You can experiment with less amount and use a range between 0.75% and 1.5% of the total ingredients in your recipe. I hope this information is helpful to you.
If you have any other questions, feel free to ask them on our forum https://www.scoolinary.com/forums/forum/askaquestion, so we can have a conversation where the thread of responses isn’t lost and we can assist you with your inquiries.
Best regards.
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