Raspberry Chocolate Ganache | Raspberry Puree based Ganache with Milk and Dark Chocolates!

[@lindaang7814]

I love raspberry chocolate combo. That's how i made mine without any honey. I'll definitely try to adding it next time. Love your video as always ❤️

[@MaddieBrehm]

So delicious together! 🤤 thanks for watching! ☺️

[@lindaang7814]

@MaddieBrehm i have a question, can i make orange/lemon ganache with only orange/ lemon juice with chocolate ( dark or white ) i have never try before 🙏

[@MaddieBrehm]

@@lindaang7814 that would be quite a lot of acidity, so I’m not sure it would work with only the juice! Personally I would recommend adding at least a small amount of cream, or I think the texture will be odd

[@lindaang7814]

@MaddieBrehm i see, i would have to try that, i really love chocolate and orange combo as well... maybe just chocolate ganache with orange curd in the center 🤔. Thanks for the quick reply Maddie 😘

[@gladstonelake7488]

Thanks!

[@MaddieBrehm]

🥹🥰

[@MrShinentwist]

Wonderful tips

[@victoriac1010]

I am delighted to find this recipe! I will try it using the purée as recommended, but looking for an answer for a question... I have unsweetend pure raspberry juice concentrate that is very strong.. (2 tablespoons to one cup of water to reconstitute into drinkable juice) Trying to figure out how to substitute that for raspberry purée. Any suggestions? Thank you for this lovely video!!

[@MaddieBrehm]

You could always give the raspberry juice concentrate a try! I haven’t used it before though so I can’t tell you exactly what the results would be or how it would differ from this recipe though.

[@amiraayassin3282]

Love it

[@MaddieBrehm]

Thank you! 🥰

[@meganranke5836]

My emulsion blender doesn’t pull my ganache through the side holes like yours does. Am I using it wrong or should I purchase a stronger one?

[@MaddieBrehm]

Not every immersion blender is shaped the same, so it’s hard to know! If you feel like it isn’t strong enough, then I would trust your instinct, but if you feel like it’s getting the job done I wouldn’t worry :)

[@allisonsriver5826]

I'm looking forward to trying this for my Valentine's Day macarons, but I'm wondering if you think it would be possible to add some freeze-dried raspberry powder to the ganache to amp up the fruit flavor, or would that be a problem with the consistency? At what point would I add it if you think it would work? Thank you!!

[@MaddieBrehm]

Definitely! Usually with freeze dried powders I like to mix it or emulsify it in at the very end after the butter!

[@allisonsriver5826]

@@MaddieBrehm Thank you so much!!

[@sherena5540]

I have chocolate bars laying around and I would love to try this recipe to use them but would it work if the chocolate contains nuts? Like smaller bits? I have dark chocolate as well!

[@MaddieBrehm]

That completely depends on the type and flavor of the chocolate bars, and what you want your finished ganache to taste and feel like! It’s possible, but depending on what you use you may need to change the ratios of the recipe :)

[@maggiegurl]

Can I use white chocolate?

[@MaddieBrehm]

Great question! You can do something similar, but the ratio of cream to chocolate is different for white and dark chocolate, so I would use a white chocolate based recipe and adapt it from there :) Though I do have a white chocolate raspberry ganache coming to KZbin in about two weeks if you want to wait 😉

[@maggiegurl]

@@MaddieBrehm perfect I’ll wait!🤗

[@MrShinentwist]

Why do we add butter to ganache? I always feel like I can taste it

[@MaddieBrehm]

For structure and texture! If you can taste that small amount of butter, I would recommend buying a different brand of butter. It really shouldn’t be noticeable taste-wise

[@kyladozier8263]

How many macarons does this fill?

[@MaddieBrehm]

It depends on the size of your macarons and how much filling you add!

[@Mnokjoiu]

Can i use white chocolate?

[@MaddieBrehm]

You would probably want to change the ratio of other ingredients if you did, so I would not recommend it!