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Ramon Morató proposes a new look at the ganache

September 25, 2018
Ramon Morató proposes a new look at the ganache
Alberto Ruiz

Did you know that we are surrounded by emulsions? Did you know that there are innumerable products based on emulsions? In nature itself we find coconut pulp, avocado, cow’s milk, or cocoa beans. And then there are all the emulsions developed by man, such as cosmetic creams, paints, vaccines, and shampoos, and of course simple sauces such as mayonnaise or ketchup. For the chocolatier, the ganache represents the emulsion par excellence.

This is how Ramon Morató began his presentation at the recent Relais Desserts seminar in Yssingeaux (France), before the most prestigious and respected pastry chefs and chocolatiers in the world. After analyzing all the elements that make up a ganache, and starting from a standard recipe, Morató once again asked: What if we wanted to make a ganache with water to have a more neutral flavor and better perceive the cocoa notes of the different chocolates? What if we wanted to replace this part of water with infusions, fruit juices, etc.? What if we wanted to turn our recipe into a vegan ganache? What if we make it less viscous to adapt it to the use of a One Shot machine? And if we turn it into a ganache with a long shelf life?

The answers to these questions and other surprises that will surely make their mark in the sector are part of the content of this study developed by Ramon Morató and with the collaboration of the University of Barcelona, ​​which we collected in full and with recipes inside so good..magazine #21.