My OperaBack to Basics: Chocolate Ganache
Wednesday, October 21, 2009 1:34:50 AM
Besides the glossy chocolate sauce, which I had already talked about, there's another key chocolate composition that one must know, as a staple recipe. I am talking about Chocolate Ganache. It’s the most basic chocolate recipe you will find, as well as the most versatile.
Chocolate ganache is the simple combination of chocolate and cream. All kinds of chocolates may be used, as well as any kind of cream. Of course, the better the quality of your chocolate, the better will be your ganache. And keep in mind that the chocolate you use is key to the flavor, as it is the main ingredient that adds flavor to the ganache . Same attention must be taken to using heavy cream, instead of light cream, or UHT, to improve the texture quality.
But hey, with only two ingredients, how can this recipe be so versatile as I said? Simple: the ratio of Chocolate to Cream. The more chocolate you use, the thicker it will get. The more cream, the thinner. So, just by varying the ratio, you could have a runny chocolate sauce, a chocolate glaze, a thick chocolate filling, or even firmer chocolate truffles.
Chocolate ganache is the simple combination of chocolate and cream. All kinds of chocolates may be used, as well as any kind of cream. Of course, the better the quality of your chocolate, the better will be your ganache. And keep in mind that the chocolate you use is key to the flavor, as it is the main ingredient that adds flavor to the ganache . Same attention must be taken to using heavy cream, instead of light cream, or UHT, to improve the texture quality.
But hey, with only two ingredients, how can this recipe be so versatile as I said? Simple: the ratio of Chocolate to Cream. The more chocolate you use, the thicker it will get. The more cream, the thinner. So, just by varying the ratio, you could have a runny chocolate sauce, a chocolate glaze, a thick chocolate filling, or even firmer chocolate truffles.
Add these variations to the different chocolates available, and you have lots of fun. And well, as an ending secret, you could also add some flavoring to it, such as mint, vanilla, almond, hazelnut, cherry, lemon, lime, orange, or anyone your imagination allows!
So, just keep in mind your goal consistency with the ganache, use the correct ratio, and remember that it will harden a little, as it cools down.
To make the chocolate ganache, the most common process is to have your chocolate already finely diced, boil your cream, and then pour it over your chocolate. Wait for one or two minutes and then start mixing and folding it, to completely combine chocolate and cream. A whisk might be useful for larger amounts of chocolate. Here are the suggested ratios, in volume:
Chocolate sauce
1 part chocolate
2 parts cream
Pour it over cakes or fruits. It’s also a wonderful base recipe for a chocolate Fondue!
Chocolate glaze
1 part chocolate
1 part cream
Use a spatula to spread it over cakes
Chocolate filling
2 parts chocolate
1 part cream
This one’s good for piping, after cooling down. Great for making beautiful decoration, like rosettes, or stars. Also very useful to fill chocolate candies, Easter eggs or even french macarons.
Chocolate truffle
3 parts chocolate
1 part cream
You may need to microwave it a little bit, if you’re using too little cream (100ml or less). If you do use microwave, remember it must not be above 70% power, and stop every minute to give it a swirl. Allow this truffle to cool down, and then you’ll be able to mold it with your hands or even pipe with a 1cm round shape. Don’t need to make perfect rounds. They’ll be much more charming when rustic. Cool the little balls and then you can dip in melted chocolate or just roll them in cocoa powder (I use a mix of 1/2 cocoa powder, 1/2 confectioner's sugar).
Unregistered user # Saturday, October 24, 2009 2:59:19 AM
Renato MoraesRhiga # Monday, October 26, 2009 12:01:46 PM
Ah, e faço bolinhas de chocolate pra café desde semana passada! Não viu por causa da mudança, vc não chegou a visitar o ap. do ipiranga. O fudge está intocado na sua geladeira pois ele é fresco e fica cheio de "não me toques". E Odette Roitman morreu pro homem do saco!
Unregistered user # Monday, October 26, 2009 4:51:39 PM