Page 180 - Passion4Baking The Magazine

cghaoncaoclhatee Making perfect

chocolate ganache

There are certain tricks to keep in mind if you want to make the perfect
ganache, and here I will share my “secrets”. Ganache is very versatile and
perfect for everything from cakes and cupcakes to cookies and desserts.
You may have noticed already that ganache is part of several recipes in
this issue…
Firstly, and maybe most importantly, buy and use chocolate of the
highest quality you can afford. The taste of the finished ganache will
reflect the taste of the chocolate.

MANUELA’S FAVOURITE
CHOCOLATE GANACHE
7 oz. (200 g) DARK

CHOCOLATE (66% COCOA
SOLIDS), CHOPPED
⅓CUP (75 g) UNSALTED
BUTTER, DICED
1 CUP + 1 tbsp (250 ml)
HEAVY CREAM
2 tbsp RUNNY HONEY

Place the chocolate and butter into a
heat proof bowl.
Pour the cream and honey into a small
saucepan and heat until boiling point.
Remove from the heat and pour over the
chopped dark chocolate and diced butter
in 2-3 additions, stirring well after each
addition. Leave to cool.
Cover with plastic wrap and leave to set
overnight at room temperature.
If you are making the ganache for later
use, place in the refrigerator after cooling.
When you are ready to use the ganache,
heat in the microwave for a few seconds
until the creamy consistency is restored.
Ganache can be stored in a cool room for
up to 1 week, in the refrigerator up to 1
month, or in the freezer up to 3 months.

Variations:
RASPBERRY OR PASSION FRUIT
GANACHE: replace half the cream with
raspberry or passion fruit purée.
TEA INFUSIONS: put a tea bag into the
cream and leave it in the refrigerator
overnight. This way you can add the
flavour of your favourite tea, and
considering the number of varieties –
the possibilities are endless.
WHITE CHOCOLATE: use 3 parts white
chocolate and 1 part cream.
MILK CHOCOLATE: use 2 parts milk
chocolate and 1 part cream.

180 Passionforbaking.com