Ganache is yet another wonderful invention by French confectioners. In the right proportions, melted chocolate and some liquid they turn into a cream that makes you want to eat until the last spoonful. Maybe you are wondering how it is possible to mix chocolate and another liquid other than the cream (be it fresh or in a box), but the truth is that it works!
In addition to becoming creamy, chocolate gains an extra flavor if combined with juices, teas and even wine. Everything, of course, in the right proportion and with ingredients that match each other. White chocolate, for example, turns into a wonderful ganache with passion fruit juice (the complete recipe you can find at the end of the post).
When we speak of “the right proportion”, there is much to consider. Do you want a more fluid or thicker ganache? The exact amounts of chocolate and liquid will depend on the purpose of the recipe, but this is information you need to know:
- If the chocolate contains less cocoa solids and more fat (cocoa butter), the amount of cream will be less. This is the case with milk chocolate and white chocolate. On the other hand, if the chocolate is bitter (that is, it contains more cocoa solids in its composition), it will be necessary to add more fat (sour cream) to obtain a creamy ganache.
THE traditional ganache is made with fresh cream (or cream), but a touch of butter, honey or corn glucose gives an extra shine to the preparation. In the following recipes, you will see seven different ways to use this cream of the gods:
To make chocolate more fluid when dipping pieces of cake or fruit, this ganache contains more liquids (and an irresistible touch of cognac to warm anyone in the winter). Come, cold!
IN CREPES AND PANCAKES
From time to time it is worth exchanging honey for chocolate ganache to accompany fluffy pancakes for breakfast, right?
Crepes and pancakes recipes
IN THE CAKES COVER (AND ALSO IN THE FILLING!)
You will be amazed at the smoothness of this ganache. Do you know that feeling when the chocolate melts as soon as it touches the tongue? So, it gets even better when it comes with cake!
IN CUPCAKES COVERAGE
To obtain a firm coverage without having to make a buttercream, the tip here is to place the metal bowl of the mixer together with the beaters in the freezer. Then, when the ganache is completely cold (which takes about an hour), just transfer it to the cold bowl.
Beat on medium / high speed until the ganache changes color – the dark tone will lighten and the texture will be well aerated (approximately 2 to 5 minutes). Ready! Time to decorate the cupcake; D
If you prefer thicker and more intense coverage, you don’t need to do this process. Just wait for the ganache to cool completely, then just put it in the pastry bag.
IN PIE FILLING
Yes, yes and yes! In the right proportion of chocolate and fresh cream, it is possible to make a consistent and unforgettable filling. There are two options for pies here for you to see:
Chocolate Pie with Salted Caramel
NO ICE CREAM
And with petit gâteau, chopped strawberries and everything good you have a right to in this life. Take a look at this wonder:
IN THE MOUSSE
Which can also turn into popsicle! In this recipe, ganache was made with white chocolate and concentrated passion fruit juice. Then, the popsicle was assembled in layers of ganache / passion fruit mousse, strawberry ice cream and paçoca flour. I can hear your stomach growling from here; P
Which one will you start with? ; D