Ganache - Basic Recipe
Total time: 15 to 30 minutes
One of the chocolatier’s most important assets, ganache is a delicious blend of cream and dark chocolate.
For some purposes, you will have to let it harden before working with it – for example, if you decide to make truffles.
- 1 kg (2 1/4 lb.) couverture or semisweet chocolate
- 1 kg (2 1/4 lb.) whipoping cream (28 - 35% MF)
- 200 g (7 oz.) butter (or 20% of the weight of the chocolate used)
Ganache for a cake
- Use 25% more cream
- Bring the cream to a boil.
- Pour it over the chopped chocolate. It’s best to work off the heat so as not to alter the flavor of the chocolate.
- Mix well until the texture is smooth and a nice dark brown. At this point, some pastry chefs add some little pieces of butter, using 20-25% of the weight of the chocolate.
- Pour onto a baking sheet so it cools more quickly. The ganache is ready to use.
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