Escoffier On Line

Hi everyone.

I've recently been thinking about changing a recipe I have for a butterscotch banana pie. I want to add a chocolate brandy ganache to it either as a thn layer between the crust and butterscotch filling, or as a drizzle on top.

The question I have is, how heavy a ganache should I make? This is a cold pie, and I don't want the ganache to get too stiff when refrigerated, but I do want it to have that thick truffle like consistency.

I'm planning on doing some experimentation with it over the next week, but if anyone has more experience with this I'd love someones input.

Thanks in advance.

~Aes

All depending on the cocoa butter conent of your chocolate, start off with a 1:1 (by weight) of cream and chocolate. If you find this too stiff, or it cracks too quickly, you can heat it up and thin it with your choice of cream, brandy, coffee, etc.

hope this helps

Yeah I already knew i didn't want a 1:1 ratio, but thanks, I made about 3 different weights this week got one that I think should work.

~Aes