CHOCOLATE GANACHE
Chocolate ganache is a basic pastry component utilized for a wide variety of uses. The standard ganache ratios are given below for making it .
2 PARTS CHOCOLATE TO 1 PART CREAM (2:1 RATIO)
- Uses: Chocolate Truffles, Stiff Piping Work
- Consistency: When the ratio of chocolate to cream is double the amount by weight, the ganache cools to a very thick almost fudge like mixture.
This ganache can be piped before completely cooled to create intricate piping work for cakes or cupcakes. By chilling the ganache it will set up firm. Chilled ganache can be scooped and rolled into chocolate truffles.
- Uses: Chocolate Truffles, Stiff Piping Work
- Consistency: When the ratio of chocolate to cream is double the amount by weight, the ganache cools to a very thick almost fudge like mixture.
This ganache can be piped before completely cooled to create intricate piping work for cakes or cupcakes. By chilling the ganache it will set up firm. Chilled ganache can be scooped and rolled into chocolate truffles.
1 PART CHOCOLATE TO 1 PART CREAM (1:1 RATIO)
- Uses: Filling and/or Frosting for Cakes and Cupcakes, Thick Glaze,Whipped Ganache Frosting
- Consistency: When ganache with an equal ratio of chocolate to cream by weight cools it becomes a pudding like texture.
This ganache works well to fill layer cakes or even as the frosting for the whole cake, like my favorite Devil’s Food Cake. After this frosting is cooled, it can whipped into a fluffy whipped ganache frosting and that is sort of like a super intense chocolate whipped cream!
- Uses: Filling and/or Frosting for Cakes and Cupcakes, Thick Glaze,Whipped Ganache Frosting
- Consistency: When ganache with an equal ratio of chocolate to cream by weight cools it becomes a pudding like texture.
This ganache works well to fill layer cakes or even as the frosting for the whole cake, like my favorite Devil’s Food Cake. After this frosting is cooled, it can whipped into a fluffy whipped ganache frosting and that is sort of like a super intense chocolate whipped cream!
HOW TO MAKE GANACHE
STEP 1: CHOP YOUR CHOCOLATE.
STEP 2: HEAT THE CREAM & POUR OVER THE CHOCOLATE.
STEP 3: WHISK THE CHOCOLATE AND CREAM MIXTURE .
Comments
Post a Comment