How To Make A Ganache

Ganache is the mixture of cooking chocolate with fresh cream in a ratio of 50/50.
-  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


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