I was thwarted by Ghirardelli Semi-sweet chocolate chips. I think I should stick to the 60% cacao...or maybe even cocoa powder. The brownies had a strange texture. The ganache got greasy and started to separate. I'm not sure why. I assume it's due to the chocolate I used (a blend of unsweet chocolate and semi-sweet chocolate), since I've only made it recently using the Ghirardelli 60% that you can get at Shaws.
I used 1.5 oz baking chocolate and 2.5 oz semi-sweet to replace the unsweetened chocolate and bittersweet chocolate from the Gisslen recipe for the brownies. I used half baking chocolate and half semi-sweet in the ganache.
Here's the chocolate I used in the brownies. The chips are the semi-sweet chocolate and the broken squares are the unsweet chocolate.
I ended up baking the brownies for much less than the recommended time. I'm not sure if baking them much longer would have improved them. Right after I took them out of the oven I measured the internal temperature. It was 175. They look good in the picture, but the taste wasn't what I expected. I was disappointed.
I used 1.5 oz baking chocolate and 2.5 oz semi-sweet to replace the unsweetened chocolate and bittersweet chocolate from the Gisslen recipe for the brownies. I used half baking chocolate and half semi-sweet in the ganache.
Here's the chocolate I used in the brownies. The chips are the semi-sweet chocolate and the broken squares are the unsweet chocolate.
I ended up baking the brownies for much less than the recommended time. I'm not sure if baking them much longer would have improved them. Right after I took them out of the oven I measured the internal temperature. It was 175. They look good in the picture, but the taste wasn't what I expected. I was disappointed.
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