Source : http://www.wikihow.com/Make-Ganache
Method 1 of 2: Making Basic Ganache
- 12 auns cooking chocolate - sama ada semisweet, bittersweet, or milk chocolate
- 1 cwn heavy cream
- My Version - !!
- Cooking Chocolate
- Heavy Cream or Fresh Milk Cream
- Sedikit Tepung Instand Custard
- Minyak Sayur/Jagung/Kelapa
Chop your chocolate. The higher-quality chocolate
you use, the better your ganache will turn out. With a serrated knife,
finely chop the chocolate until there are no chunks of it left. This
ensures that it will melt evenly. Place in a heat-proof bowl.
- Now would be the time to add in any liquor to give your ganache a little bit of a kick.
- Your ganache might also profit from some flavorings. A teaspoon of vanilla extract does wonders; a bit of peppermint oil gives the ganache a cool burst of flavor.
- Refrigerate your unused ganache. When you're ready to bake the next batch of cookies or coat your next chocolate cake, simply reheat the ganache over a double boiler.
Method 2 of 2: Modifying Your Ganache
Tweak the different proportions depending on what you use the ganache for.
Making basic ganache is a piece of cake. Getting the ganache so that
it's perfectly suited for its partner in crime in another story. Here
are some proportions that you can use as a guideline when making
- For glazes, particularly hard glazes — 3 parts chocolate to 1 part heavy cream, along with a tablespoon or more of corn syrup
- For truffles — 2 parts chocolate to 1 part heavy cream
- For cake filling — equal parts chocolate and heavy cream
- For soft icing — 1 part chocolate to 2 parts heavy cream
2Create whipped ganache by refrigerating and then whipping. Take your basic chocolate ganache and set it in the refrigerator so that it's just a tad cool before whipping. Pour the ganache into a metal or ceramic bowl and then beat with an electric whipper, just as you would make whipped cream out of heavy cream.
Martha Stewart Version - http://www.marthastewart.com/274420/how-to-make-ganache/@center/276954/great-cake-recipes