Ganache

All right Chef enthusiast, today I bring you a simple recipe every desert lover needs to know. Ganache. Now if some of you have any cooking experience you know that the ration for ganache is 1:1. That means for 4 oz. of chocolate you will use 4 oz. of cream, unless of course you want a different consistency or are adding other liquid-esk flavorings. For example 2:1 for truffles and 1:2 for a soft icing or pour-able glaze.  So people be ready for some ganache goodness.

Simple Ganache

Ingredients:

Chocolate                                                                                                     4 oz.

(Your choice, I prefer a combination of Belgian and 75% Dark)

Heavy Cream                                                                                               4 oz.

Procedure:

1) Chop the chocolate as small as you can get it.

2)Heat the cream, do not boil. Stir constantly so it doesn't scald. It just needs to be hot enough to melt the chocolate.

3) Pour over chocolate

4) let it rest for a few minutes before you stir it so you avoid graininess.

5) Stir gently until thoroughly combined. It will look like melted chocolate, not half mixed in chocolate milk.

6) cool as desired. For covering cakes the ganache needs to still be fluid but thick enough to cling to the cake and not making a god awful mess all over your work station. If you are making truffles out of your ganache freezing the ganache would be best so it is firm when you dunk it in the melted chocolate.

BE WARNED CHOCOLATE MAKES A HUGE MESS!!

One possible idea for using ganache is this bad boy.

Can you say ECLAIRS?! Yum! 😛

I hope this will help you guys with some of your chocolaty desires and dessert making. Bon Appatite