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Chocolate Ganache step by step tutorial. (1 Viewer)

Here is a Chocolate Ganache Tutorial:-

Ganache.JPG


Ingredients:-
350ml Double Cream
175g Dark Cooking Chocolate (Approx 50% Cocoa Content)
175g Milk Cooking Chocolate

(Note: This recipe can be modified to suit your needs, just use the same amount of double cream to chocolate).


Method:

1. Pour the double cream into a pan and warm/stir over a medium heat and take off the heat just before the boil.

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2. Remove from the heat and pour over the chopped/broken up chocolate in your mixing bowl, now whisk them together until smooth. Flavourings or alcohol may be added at this point.

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3. Allow the ganache to cool slightly before pouring over a full cake...


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...or alternatively, leave it to cool until it thickens up ready enough for piping.

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4. Blast with an electric whisk when cool to thicken.

(If you place the ganache in the fridge, allow it to return to room temperature before whisking and piping).


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