Recipe- coconut ganache for bonbons

[Sussan ScoolinaryTeam]

Hola Rick.

Welcome to the Scoolinary community, and thank you for your question.

Here are some alternatives and information you can use:

Substitute for coconut rum in ganache

To replace coconut rum while preserving its characteristic flavor, you can use alcohol-free essences or extracts.

Here are some options:

Coconut essence: Use a few drops to mimic the flavor of coconut rum.

Concentrated coconut milk: This can provide a more authentic flavor and maintain the creaminess.

Coconut syrup: Sweetens and adds a flavor similar to coconut rum.

If you need to stabilize the ganache, consider adding a stabilizer like liquid glucose or sorbitol, which help improve the texture and extend the product’s shelf life.

Shelf life of ganache without beta crystals

Beta crystals form in properly tempered chocolate, helping to stabilize the ganache by controlling moisture and fat.

If the chocolate is not tempered:

The ganache’s shelf life will be shorter as it may become unstable more quickly, especially if it contains perishable ingredients like cream or butter.

Estimated shelf life: Without beta crystals and if refrigerated, it could last 1-2 weeks. At room temperature, the shelf life would be reduced to just a few days, depending on climatic conditions.

Additional recommendations to extend the shelf life of ganache:

-Use stabilizing ingredients: Liquid glucose, sorbitol, or invert sugar help prevent crystallization and control water activity, enhancing the shelf life.

– Control water activity (Aw): Keep Aw low to prevent microbial growth. This can be achieved by adjusting the ratio of liquids (like cream) to solids.

– Proper storage: Store the bonbons in a cool, dry place, ideally at 15-18°C with low humidity.

We hope this information is helpful.

Best regards!

[Sol Damiani]

Hey there Chef Rick!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

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[Rick Philip]

What would be the amount of sorbitol/invert sugar/glucose syrup I would use, for a recipe.

Should I use all or any? Can you explain more about the water activity?

[Sussan ScoolinaryTeam]

Hi Rick.

The amount of sorbitol, invert sugar, or glucose syrup to use in a ganache recipe depends on several factors, such as the proportion of liquids to solids, the desired texture, and the amount of sugar already in the recipe.

Here are some guidelines:

Recommended amounts

▪️Sorbitol: Typically used at 5% to 10% of the total weight of the ganache. It helps control water activity and adds moderate sweetness.

▪️Invert sugar: Recommended at 5% to 10% of the total weight, depending on the desired level of sweetness. It’s ideal for retaining moisture and extending shelf life.

▪️Glucose syrup: Usually used at 10% to 20% of the total weight. It helps stabilize the texture and prevents sugar crystallization.

Should you use all or just one?

Using one of these ingredients may be sufficient, but combining them in small amounts can maximize their benefits.

What is water activity (Aw)?

Water activity measures the amount of water available in food for microbial growth.

▪️Low Aw (≤ 0.85): Reduces the risk of bacteria, mold, and yeast growth.

How to reduce Aw in ganache:

▪️Use less liquid: Reduce the proportion of cream or milk in the recipe.

▪️ Increase solids: Add chocolate, stabilizers (such as glucose syrup), or fats.

▪️ Add sugars: Invert sugar, sorbitol, or glucose syrup bind water and make it unavailable to microorganisms.

I hope this information is helpful.

Best regards.