Not long ago I had the opportunity to speak with a good customer of ours, Jeremy Karp, an accomplished chocolatier in Portland, OR, who has been preparing ganache for truffles and bonbons sous vide.
I thought this was really interesting, and another great way to implement efficiencies in certain food preparation tasks utilizing the sous vide technique.
Using a Henkelman Jumbo 30, the chocolatier is able to pre-prepare, store and later use larger batches of infusion for his production of ganache. The beauty of sous vide is not simply the difference in the end product achieved, but the production planning possible when vacuum packing (i.e., extending the shelf life of your product without lose of quality), and heating or cooking your product at very precise temperatures. Not to mention the consistency with which each and every batch, component or dish is prepared.
What do you sous vide?
Check out our favorite chocolatier’s delicious creations at: BATCH PDX