Cream used Mao montiel

[Sussan Estela Olaya]

Hi Steve.

In the ganache calculations from the course, when “cream” is mentioned, it refers to whipping cream, which typically contains 35–38% fat.

Double cream (which can have up to 48% fat) is not used, as its higher fat content would affect the water balance and the emulsion of the ganache making it denser and potentially harder to emulsify unless other ingredients are adjusted accordingly.

This is especially important for neutral or fruit-based ganaches, where achieving the right balance of fat, water, and solids is key to ensuring:

▪️A stable texture.

▪️Proper fluidity for molding or filling bonbons.

▪️Good shelf life and correct crystallization.

So in summary:

The chef uses whipping cream (35–38% fat) for all recipes in the course unless otherwise specified.

If you have any other questions, we’re here to help.Best regards.

[Steve butcher]

Thanks for such a quick

reply. My calculations using whipping cream for a fruit based ganache using the blocking formula reveal a lot of total water suggesting am a very short shelf life.

[Sussan Estela Olaya]

Hi Steve.

Thank you for your observation , it’s a very valid point.

Indeed, when applying the block formula to a fruit-based ganache made with whipping cream (35–38% fat), the total water content can be quite high, especially when using a large proportion of fruit (as in the passion fruit or raspberry ganaches), since the juice or purée contributes a significant amount of free water.

However, there are a few important things to keep in mind with these types of formulas:

▪️These ganaches are designed for short-shelf-life bonbons, which is why their lifespan is limited ,usually 7 to 10 days at 16°C, or up to 3 weeks if stored in modified atmosphere or if preservatives are used.

The use of invert sugar, glucose, and sorbitol helps to:

▪️Lower water activity (Aw).

▪️Improve texture and shelf stability.

▪️Increase moisture retention and microbiological stability.

If you’re aiming for a longer shelf life, you can apply some adjustments:

▪️Increase the proportion of solids (more chocolate or dry sugars).

▪️Add extra cocoa butter to reduce overall moisture.

▪️Slightly reduce the cream content or partially substitute it with anhydrous fat.

In summary, yes they do have a short shelf life, but they’re formulated to deliver a soft texture, bold flavor, and are intended for relatively quick consumption, which is typical in fine chocolate work.

Best regards.