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Pomegranate ganache

rockycat Sep 29, 2012 06:18 PM

I'm thinking of making a dark chocolate ganache flavored with pomegranate. I'm going to use a 70% chocolate and do a 2:1 ratio. I'm wondering if I can use pomegranate molasses rather than juice and, if so, any idea about how much I might want for 1 lb. of chocolate? My guess would be maybe 2 Tbs. but if anyone has done this I'd appreciate your input.

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  1. babette feasts RE: rockycat Sep 29, 2012 06:34 PM

    When I saw the title I immediately thought pomegranate molasses. Sounds delicious. I agree, 2 TB would be a good starting point., up to four. Report back!

    1. q
      Quintious RE: rockycat Sep 29, 2012 10:39 PM

      The molasses seems like a risky proposition from a consistency standpoint. If I were you, I'd buy a bottle of Pom juice.

      I've had great success making pomegranate chocolates using milk chocolate, honey, and pom juice....I can't imagine dark chocolate would be much different.

      1 Reply
      1. re: Quintious
        babette feasts RE: Quintious Oct 1, 2012 10:32 AM

        Why do you think molasses would do to the consistency? I don't think it would affect it adversely, considering that ganache can be made with other syrups such as honey, corn syrup, or glucose as an ingredient. Straight juice adds a lot of water and not much else.

      2. Hank Hanover RE: rockycat Oct 1, 2012 10:40 AM

        I don't know what pomegranate molasses tastes like. I would think it would taste more like molasses than pomegranate. It would also sweeten the chocolate which isn't necessarily a bad thing.

        If I was going to do it, I think I would use reduced pomegranate juice. If that doesn't provide enough flavor, you could augment it with Loran flavor oils. Yes they have pomegranate.


        9 Replies
        1. re: Hank Hanover
          chefj RE: Hank Hanover Oct 1, 2012 04:19 PM

          Reduced Pomegranate Juice is Pomegranate Molasses.

          1. re: chefj
            happybaker RE: chefj Oct 1, 2012 04:34 PM

            Yes! The good ones : )

            Cheaper stuff is reduced and filled out with sugar, but if you get the good stuff, it's a really powerful thing, not too watery, just a pure burst of bright flavor, perfect for a ganache. Or a truffle. You'd use it just like a liquor to flavor. Say.......

            Okay now I am fully fascinated - Rockycat, I really hope you do it and let us all know how it goes!

            1. re: happybaker
              chefj RE: happybaker Oct 1, 2012 04:46 PM

              but even the cheap ones do not taste like Cane Molasses

              1. re: happybaker
                rockycat RE: happybaker Oct 2, 2012 06:21 AM

                I was going to do a small test batch last night and realized that I only had enough cream left to put in my coffee. That's what happens when I let the kids make ice cream. As soon as I replace my stash, I'll run a test and report back.

                1. re: rockycat
                  happybaker RE: rockycat Oct 2, 2012 09:51 AM

                  Letting your kids have fun with cooking? What kind of example is that?! ; )

                  Looking forward to the test results, you could be helping to shape my holiday truffle plans...

              2. re: chefj
                Hank Hanover RE: chefj Oct 1, 2012 06:27 PM

                Ahh .. so it is a very liberal definition of molasses. Ok, so you can use reduced pomegranate juice and swear it is molasses. It tastes like concentrated pomegranate juice and nothing like molasses. Sure that makes sense :-)

                Just as I don't have to be the one separating the fruit from the seeds....

                1. re: Hank Hanover
                  Quintious RE: Hank Hanover Oct 1, 2012 06:36 PM

                  Yeah, they just call it that because it gets thick like molasses. A little goes a long way.

                  But.....the fruit IS the arils :P.

                  1. re: Hank Hanover
                    babette feasts RE: Hank Hanover Oct 1, 2012 09:28 PM

                    Yes. I have some produced in Lebanon that lists pomegranate reduction as its only ingredient. It is syrupy, but much more tangy than sweet. In fact, after tasting it I would suggest the OP start with 1 TB and taste, it is fairly strong stuff.

                    1. re: babette feasts
                      happybaker RE: babette feasts Oct 1, 2012 09:32 PM

                      I will often use it as a swap in for balsamic in a salad dressing. Wonderful!

              3. r
                rockycat RE: rockycat Oct 20, 2012 05:49 PM

                Better late than never...but I finally made the ganache. I was making it as a tart filling so it was softer than what you'd want for a truffle.

                I used 1 lb. bittersweet chocolate (72% dark from TJ's - I assume it's made by Callebaut) and 2 c. liquid. I started with 2 Tbs. pomegranate molasses, decided that the pomegranate flavor wasn't quite what I wanted, and added another Tbs. for a total for 3 Tbs. After spooning the filling into the shell I sprinkled with pomegranate arils. I was lucky in getting a delicious fresh pomegranate and I liked the extra burst of flavor and texture.
                The only negative comments I received were from people who don't like dark chocolate who thought that the chocolate was too bitter. People who like dark chocolate were very complimentary. The family really liked it and I'd happily make it again.

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