Ebook “Physicochemistry in Confectionery - Ganaches and Namelakas”.
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Discover all the secrets of Ganaches from Chef Chris Morais and transform your pastry making more professional desserts.
Everything you need to know to make Professional Ganaches.
Discover the ebook Ganaches and Namelakas. It has been carefully elaborate by Chef Chris Morais, to give you access to knowledge that will help you master the preparation of ganaches.
Learn more than 30 exclusive recipes for ganaches and namelakas, from classic flavors to innovative combinations.
Imagine yourself creating delicious treats and delighting everyone with your baking skills.
With the ebook “Physical chemistry in confectionery – Ganaches and Namelakas” you will have access to professional techniques, raising the technical level of your creations.
Don’t waste your time! Get the ebook today and explore the world of professional ganaches.
Delight your family, friends and clients with unique creations straight from your kitchen.
the best professional recipes of ganaches and namelakas:
Creamy dark chocolate ganache
Creamy milk chocolate and raspberry ganache
Raspberry creamy ganache
Creamy 50% chocolate ganache
Creamy 54% chocolate ganache
White chocolate creamy ganache
Caramelized white chocolate creamy ganache
Dark chocolate and cognac creamy ganache
Creamy pistachio ganache
Creamy caramel ganache
Creamy tiramisu ganache
Dark chocolate whipped ganache
Cheese whipped ganache
Lemon whipped ganache
Toasted milk powder ganache
Cherry ganache
Greek yogurt ganache
Passion fruit ganache
Dark chocolate ganache
Passion fruit whipped ganache
White chocolate ganache with tahini
Dark chocolate namelaka
Milk chocolate namelaka
White chocolate namelaka
Pitaya and strawberry namelaka
Pistachio Namelaka
Yogurt Namelaka
Lemon Namelaka
Hazelnut Namelaka
Vanilla Namelaka
Caramel Namelaka
Beyond recipes
You will learn
*How to create new ganache recipes with longer shelf life.
*How to calculate the balance, improving the quality of the ganache and solving problems.
*The functions of the ingredients used and how they react with each other.
*All preparation methods and correct working temperatures.
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