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 bas