Tuesday, February 11, 2014

Ganache is a mixture of chocolate and cream. It taste smooth and luscious and can be used as a coating or filling for pastries. It can also be used as an "ingredient" in complex desserts. When cooled but not set, ganache can be whipped to a light and airy consistency, forming a rich chocolate cream that can be piped or used in a wide variety of ways. Ganache can be flavored with spirits and liqueurs, such as brandy or creme de cacao.


Ganache
200g semisweet chocolate
200g heavy cream

Chop the chocolate into even pieces and melt in a bowl over hot water. Remove the bowl from the heat and set aside. Heat the cream until hot, but not simmering, and pour it into the chocolate. (Tip: the cream should be just hot. If too hot it may cause the chocolate to seize and become grainy in texture)
Stir the cream and the chocolate together until they are evenly combined. Continue stirring until the mixture has cooled and is smooth and glossy in texture.  Make sure that the chocolate and cream are thoroughly  mixed. At this stage, the ganache can be used as a coating for desserts or it can be whipped with a whisk until paler n color and of a consistency that will be good for piping.


Just search in Google for the image of a finished ganache. :)



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