9 June 2013

The Fundamentals; Chocolate Ganache


Eve 9/06/13


Mmmmmmm..... Chocolate ganache... So yummy and so versatile. Ganache is for the french "jowl"  and is used as a glaze, filling, whipped icing or truffle. Ganache is only made from two ingredients, chocolate and double cream so it is very rich but very delicious. 
From reading too many cookery books and having too much spare time, I have come to the conclusion of making ganache; there are 3 way to make it. 
  1. The most traditional; heat the cream until almost boiling and pour over chocolate in a bowl. Stir lightly until the chocolate is completely melted.
  2. Using a Bain-Marie (water bath); fill a small saucepan with 1 inch/2 cm of water. Place a heat resistant bowl on top and add the chocolate and cream at the same time. Make sure the water underneath is at a very, very gentle simmer or else the chocolate will over-heat. Stir occasional until completely melted.
  3. Stove top; using a heavy-based saucepan, put on a very low heat and add the chocolate and cream, stir lightly until melted.
Out of the three methods above, my favourite the 2nd. For me, being very impatience, the 1st method takes too long, even though it is the safest. The 3rd method is quite risky, with a higher chance of burning so I would recommend using the first two.

Also, having spare time and experimenting, there is also 5 different steps of the cooling and using of chocolate ganache...
  1. When just finished making, the ganache is quite thin so can be used as a chocolate sauce. If the sauce gets too thick for your liking, return to the heat and heat until you desired consistency
  2. Once thicken a little bit, the ganache can be used as a glaze to cover the tops of cupcake or sweets
  3. Once cooled to room temperature, it can be used as a smooth fudge icing/frosting for filling cupcakes or cakes.
  4. If put into the fridge, the cold ganache which is still fluid can be whipped to incorporate air, turning the dark, thick liquid into a light, airy frosting, perfect for icing or filling anything. (Remember to stir often!) Not whipping, the ganache can be used as a thicker fudge icing for cakes and cupcakes.
  5. If you left your ganache in the fridge too long, it will become solid but still soft and malleable; like a thick chocolate spread.  If you work quickly, use your hands to mould small amounts of the ganache into bite sized chunks. Roll in desiccated coconut, cocoa powder, icing sugar or sprinkles and chill; homemade chocolate truffles!
So after all that blabbing, there is really 1 rule, since only using 2 ingredients, have good quality ingredients



Chocolate Ganache
Posted by Eve
Ingredients
  • 150g Good chocolate, I used 110g 25% milk chocolate and 50g 85% dark chocolate; perfect combination
  • 150ml Double cream


Method

  1. If using chocolate bars, chop until fairly small, measure out the cream into a heat resistant bowl and add the chocolate.
  2. Fill a saucepan that holds the bowl on the rim of the pan; high enough to not touch the water  but not too high or else the steam from the water will not be effective. Fill the pan with 1 inch/ 2 cm water and place the bowl on top.
  3. Put onto the heat and melt very slowly, making sure the water is a a very, very gentle simmer, stir occasional until completely melted and remove from the heat.
Use however you want according to the five steps above.

Enjoy! 




































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