Flexible Ganache: Molecular Gastronomy



In this video I’m making flexible ganache also known as Flexi ganache or pliable ganache. You can use different types of chocolate for this, I’m even thinking about using white chocolate for a recipe at the restaurant soon. Its a gelatine and agar based set ganache that can be cut into different shapes and sizes to suit your needs. The texture is really nice but it’s good to mention to people you’re serving it to that it is like a jelly as the texture is rather interesting and unusual for a chocolate based product. In the video I’ve plated it kind of like a s’more so I just made a quick marshmallow fluff and used some graham crackers and crumb. This is a pretty popular modern or molecular cuisine technique but it’s in fact pretty easy to do with a little bit of know how! So I’d encourage you to try it out!

Note: I learned this recipe while working in my current restaurant but while doing research for this video found that it was originally made popular by Chef Grant Achatz of Alinea. While recipes are meant to be shared and enjoyed by everyone, with ideas such as this that are so unique and original I always want to give credit where credit is due.

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If you’re like me and are lazy, you can buy the agar that I used here:

Some of the Equipment I use to film this:
My Camera:
My Favourite Lens:
My Stabilizer:
The GoPro:
The Neewer Friction Arm:
The Foto&Tech Shutter Release:

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