Ganache

Ganache : It is a cream made up of chocolate and a liquid, that is, a mixture of fat and water. As a general rule, the liquid is usually cream, but other elements such as fruit pulp, cow’s milk, soy milk or juices can also be used .

It has a mild flavor and is mainly used as a topping for cakes or fillings of different desserts and chocolates. Depending on the intended use in the kitchen, the ratio of chocolate to cream, or cream, varies.

There may be dozens of variations on the original chocolate ganache recipe. And, of course, there is the white chocolate ganache , whose delicate flavor makes it one of the great jokers in confectionery.

Summary

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  • 1 Origin
  • 2 The recipes
    • 1 Basic
    • 2 Ganache filling
    • 3 Ganache coverage
    • 4 Milk Chocolate Ganache
    • 5 White Chocolate Ganache
  • 3 Tricks to make Chocolate Ganache
  • 4 Sources

Origin

Ganache is the French word that refers to this cream, although the origin of the recipe is disputed. While some say that it comes from Switzerland, others affirm that the cradle of the ganache is in the Siraudin pastry shop in Paris.

Some books tell that, like so many other things, the invention of the ganache is the result of chance or, rather, carelessness. Apparently, in ancient times this word was used to designate a person somewhat mentally clumsy. And that was exactly the insult that a master pastry chef uttered to his apprentice when he spilled a cream on a container full of chocolate. By extension, they ended up calling the cream and chocolate mixture the young man had mistakenly created ganache.

Ganache filling.

 

Ganache of coverage.

 

Milk chocolate ganache.

The recipes

To make a ganache, you must take care of the temperature at which it is made and, above all, choose a quality chocolate. The required cream or cream is one that contains a minimum 35% fat content.

Basic

  1. Chop the chocolate into regular pieces and set aside.
  2. Heat the cream or cream and just before it boils, remove from the heat.
  3. Pour the cream over the chocolate and let it rest for a minute. Thus the chocolate will gradually melt.
  4. Then stir with rods until completely undone. Beat well.
  5. To achieve a glossy finish, the mixture should continue to be beaten until it cools down.
  6. When the ganache is cold but not curdled, we add an aroma if the recipe calls for it.

Stuffed ganache

To make a filling ganache, dark chocolate is mixed with 70% cocoa and cream in equal parts. This chocolate cream is used to fill chocolates, biscuits or cupcakes . To make it we use:

  • 300 g of topping chocolate (70% minimum cocoa)
  • 300 g of whipping cream (35% minimum fat content)
  • 1 dash of brandy(optional)

Ganache topping

A topping ganache is a little more consistent. To make it, one part of cream is mixed with two of dark chocolate with 70% cocoa . Sometimes butter or oil is added to make the finish brighter. It is advisable to pour it over the cake or cake when it is still warm. Are needed:

  • 300 g of topping chocolate (70% minimum cocoa)
  • 150 g of whipping cream (35% minimum fat content)
  • 50 g of butter (optional)

Milk chocolate ganache

Milk chocolate is milder in flavor and contains a higher calcium content, making it preferred in children’s desserts. For its preparation are used:

  • 450 g of milk chocolate (40% cocoa)
  • 250 g of whipping cream (35% minimum fat content)

White Chocolate Ganache

Its pale yellow color is due to the fact that it only contains cocoa butter, to which sugar and milk are added for its elaboration. For this reason, many argue that white chocolate is not real chocolate. Its flavor is much milder and sweeter than that of dark chocolate and combines excellently with slightly acidic fruits. This elaboration requires:

  • 600 g of white chocolate
  • 250 g of whipping cream (35% minimum fat content)

Tricks to make Chocolate Ganache

  1. When heating the cream, it should be avoided that it is boiling when the chocolate is added, because the excess heat spoils it.
  2. The utensils used in its preparation must be very dry, since water and chocolate do not get along well.
  3. Keep the chocolate ganache and any dessert that takes it inside the fridge, especially if the environment is hot, since carrying fresh milk spoils quickly.
  4. In order for the coverage of a cake to be perfect, it is advisable to first cover the cake with a layer of ganache and put it in the fridge for half an hour. This first layer will compact the sponge cake crumbs. Once cold, bathe with the rest of the hot chocolate.

 

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