𝓣𝖍𝖊 𝓑𝖆𝐤𝖎𝖓𝖌 𝓖𝖗𝖎𝖒𝖔𝖎𝖗𝖊 𝖔𝖋 𝓟𝖎

𝓣𝖎𝖕 𝕏𝕀𝕀𝕀: 𝓖𝖆𝖓𝖆𝖈𝖍𝖊

Ganache is a sweet chocolate confection that
is used to decorate and/or fill cakes and pastries.

Generally, it is made of only two ingredients;
chocolate and heavy cream. And the process
to make this versatile product is just as simple!

Using a double-broiler, you would melt the
chocolate until it is smooth. And as that is
going, you would heat the cream in a pot on
the stove. Remove the cream from the heat
just before it boils and the pour it into the
melted chocolate. Then stir/whisk the two
together until it is incorporated well.

The next part all depends of how you choose
to use your creation! If you wish to use it as
a spreadable icing or filling, you would chill
the mixture until it is firm. Then, once it is
set enough (does not need to be solid), using
a paddle attachment, you would whip the
chocolate mixture until light and fluffy. Be
careful not to over-whip this particular
substance, as it is possible to do so and will
produce a grainy mixture rather than smooth.
In order to fix this, you can attempt to add
some more heavy cream in and whip slowly
until it becomes smoother. However, it may
still appear a bit grainy. So, it is best to avoid
over-mixing.

Another way you can use ganache is by using
it as a glaze. In this procedure, you would still
want to chill the ganache mixture. However,
you need only chill until the liquid chocolate
thickens up enough to coat the back of a
spoon so that the surface of the spoon is
not visible. Once this has set on your treat,
it will give it a nice soft chocolatey coat.
This is the most simplest and basic procedure
I know of to use in order to make ganache.

Although, there are other methods involving
more than just these two ingredients. Should
you want one that can take on a colour or
represent a certain flavour, it is best to use
white chocolate. White chocolate has a taste
and appearance that can be easier to work with as it allows for more versatility.

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