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.
Thursday, September 17, 2009 1:59:30 AM
Today (and I mean, about 2 minutes ago) I decided to start a new series of posts, that may continue every now and then. It’s not about really complex recipes, but more to basic ones, which are really useful and that can work like a lucky charm every time you need them. They’re like jokers, in a card set. Easy to make, easy to work with, they go well with lots and lots of things!
And as a start up, I decided to run to one of the most beloved ingredients: Chocolate! And using chocolate, I’d say one of the most basic recipes would be the chocolate sauce. As you can see, I used it in many different recipes.
As a chocolate glazing, as for my Dobos Torte.
Or as the glazing AND filling, for a basic sponge cake.
Or even as a chocolate topping, for some pannacottas.
Or if you prefer even more basic options, as an ice cream hot sauce, if microwaved for 5 or 10 secs before serving!
Tuesday, July 21, 2009 1:33:18 AM
First of all: What on Earth happened with Queijadinhas, in North America?
I mean, just today, I have already got more than 10 searches for that recipe. It’s a Brazilian typical sweet, mostly unknown by the rest of the world (except for Portuguese people). Was it some kind of appearance in the News? Was it Martha Stewart or Nigella Lawson suggestion? Really, guys, I got really curious about that! XD
So, if you are one visitor who were looking for my Queijadinha recipe, please, leave a comment! Allow this poor Brazilian blogger discover what made Queijadinha so famous!
Well, now, off to today’s topic. Crème Anglaise is one of the basic dessert sauces. Dessert sauces can be both fruity or creamy. Among the fruity ones, there are the jams / compotes, which are cooked, and the coulis, which is the raw fruit’s sauce, made by puréeing and straining it. Among the creamy sauces, the most common are chocolate (like a fudge) or the vanilla custards. Crème Anglaises are among this later one, being it a liquid custard, made from milk, yolks, sugar and vanilla.