Thursday, June 23, 2011

How To Make A Ganache

Ganache is the mixture of cooking chocolate with fresh cream in a ratio of 50/50.
Method:
-  Heat the cream in a bain marie (How To Bain Marie).
-  Add the chocolate cut in as small pieces as you can.
-  Stir with a wooden spoon which you have reserved only for this purpose.
-  Keep stiring until you obtain a homogenious fluid.
Note:  You can use any chocolate you want. For example 50 - 60 -70  even 80% Cocoa chocolate.
Uses of Ganache:
-  Filling Cakes.
-  A sauce over ice cream.
-  Over bananas.
-  Cover biscuits.
Let your imagination free...
Happy Cooking
Stelio
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2