Ganache That’s Shiny, Creamy And The Perfect Consistency. Learn How To Make The Best Dark, Milk And White Chocolate Ganache
Ganache is a baking staple! It’s used for everything from making drips for cakes, creamy frostings for cupcakes, frostings, fillings and chocolate glazes.
Chocolate ganache is a basic pastry component utilized for a wide variety of uses. Learn the process of how to make ganache, the standard ganache ratios, and how to use it for truffles, cake filling, frosting, and glazes.
The combination of cream and chocolate creates a very rich and intensely chocolate mixture. A basic ganache mixture can also be flavored in a variety of ways. The cream can be steeped with herbs or spices, and extracts can be added into the final mixture.
Is there anything better than chocolate? No, really. If there is, please inform me immediately because I cannot fathom anything that surpasses the instant bliss and sheer ecstasy that accompanies the sweet, sweet moment a piece of chocolate melts in your mouth.
So THIS recipe is a must-have for any self-described chocolatephile. Chocolate ganache can be used as a base for almost any chocolate dessert you can think of: truffles, torts, frosting, hot chocolate, cake, the list goes on. Add it as a topping to your favorite desserts, stir a spoonful into your morning coffee, or dip some fruit (or maybe your finger?) in its warm chocolatey goodness and feel the stress melt away!
- 400 grams dark chocolate, you can use compound or the actual Chocolate
- 200 grams of fresh cream, I used Amul fresh cream
I found this recipe perfect for frosting. I will soon update the cake frosted with this ganache.
For step by step instructions do check out the video
Comments
Post a Comment