Thursday, June 08, 2017

Home Made Chocolate Ganache

This is a great way to amp up whatever cocoa based products you have at home. You do not need a lot of ingredients, just pouring cream and Chocolate really.

So what is Ganache? <--- Click for Wiki information

Recipe: Cream, your favourite sweetener, Vanilla extract, Chocolate (The key thing here is the ratio of cream to chocolate (1:1, 1:2, 2:1). Depending on how viscous/light you want the end-product to be you might want to alter the amounts accordingly. I went with 300ml cream to 200g Chocolate for this particular instance.

A big thanks and shout out to Dr T.Chuah for most graciously bestowing the four blocks of 99% Lindt upon us. Chocolate does not come any purer than this.

Method: Break the chocolate up and pop them into a microwavable container, pour the desired corresponding amount of cream, add sweetener and vanilla extract. Microwave in a standard 1000w microwave oven in 30 second intervals stirring/whisking the mixture in between. After a total heating time of 4 minutes a final 2~3 minutes should be spent whisking till a smooth consistency is achieved.

The final product should look something like this. If you were thinking of making Chocolate truffles like me,  then proceed to pour it into your favourite mould i.e. square, mini dinosaurs, roses, tetra-decahedrons, tesseracts, whichever shape or form catches your fancy. I just used a rectangular lunch box as I am a clueless bloke. Remember to rest a piece of cling wrap over the top of the chocolate ganache to prevent a hard crust from forming at the surface unless you are into that kind of thing ^.^;.... Cool at room temperature for 6~8 hours or pop it into the fridge overnight for extra firmness.


No comments: