Ganache

Monday, 29 August 2016 16:22

What's it Mean?

Basic ganache consists of just two ingredients: semi-sweet chocolate and heavy cream. Here's how it's made:

Bring the cream to a boil, then remove from the heat at once and pour over a bowl of chopped chocolate.
Let it stand, covered, for a moment to soften the chocolate, then whisk until smooth. For best results, let it cool overnight at room temperature.
Chocolate ganache can be poured as a coating, chilled and made into truffles, whipped into a delightfully light frosting or filling, or just mixed into white frosting or whipped cream for instant chocolate flavor.

Ganache is normally made by heating cream, then pouring it over chopped chocolate of any kind. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired. Butter is traditionally added to give the ganache a shiny appearance and smooth texture.

Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency. Typically, two parts chocolate to one part cream are used for filling cakes or as a base for making chocolate truffles, while one to one is commonly used as a glaze. Cooled ganache can be whipped to increase volume and spread to cover a cake. However, if left to cool too much it can become too thick and unspreadable. Another common use of ganache is to be poured into a mold or terrine while warm and allowed to set or cool. Once it has cooled it can be removed from the mold and sliced.

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