Sunday, January 17, 2010

That Ever So Posh Ganache

Dinner Guests!!!!!! What to serve for dessert?!?!?! Chaos, Panic & Disorder!!!

Have no Fear.... Ganache is here!!!

Mysterious in it's silky texture. Divine in it's decadent richness. Elegant in form and function, yet surprisingly simple to execute. Your quests will not only be impressed by your pâtissier prowess, but will revel in such exclusive treatment.

Ganache is your greatest dessert weapon. There are 3 basic forms of ganache and formula is simple, at least for dark chocolate... When using Milk & White, this will change slightly.

  • 2 parts Heavy Cream & 1 part Chocolate (8 oz Heavy Cream & 4 oz Chocolate) - This is good for chocolate sauce....
  • 1 part Heavy Cream & 1 part Chocolate (8 oz Heavy Cream & 8 oz Chocolate) - This is Pouring Ganache when warmed above 90 degrees, a spreadable "frosting" when cooled to room temperature, or if chilled in the refrigerator, it can be whipped into a light and fluffy chocolate filling.
  • 1 part Heavy Cream & 2 parts Chocolate (8 oz Heavy Cream & 16 oz Chocolate) - This is Truffle filling. Though this can be whipped into a filling for cakes as well, especially if room temperature butter is beaten in... Very decadent and similar to a chocolate ButterCrème
If you are attempting this will Milk Chocolate, use 1 1/2 times the amount of chocolate that you would normally use. For White Chocolate, double the amount you would normally use.

Pouring Ganache

8 oz Dark Chocolate (50% -70% Cocoa Solids)
8 oz Heavy Cream (by weight, this is slightly less than a cup)

Take a large 8 oz chocolate bar and grab a large knife and begin chopping the chocolate.....

Until you have 8 oz.... You must chop the chocolate so it will melt evenly, cause you don't want any lumps.

Weigh out 8 oz of heavy cream in a small sauce pan.

Place over medium low heat and bring just to a boil.

Pour the hot cream over the chopped chocolate.

Let the mixture sit, undisturbed, for 1 -2 minutes (seriously..... No Touchy!)

Begin stirring with a spatula in the center of the bowl in a small circle. (Whisks can incorporate air bubbles)

Gradually increasing the circumference of your stirring to pull in more chocolate.

You will notice that the mixture will change in color as the chocolate begins to emulsify in the Heavy Cream.

Becoming a dark satiny emulsion.

Grab a cake that has been placed on a cake board slightly smaller than the cake's diameter. (this allows the ganache to run down the sides and off the cake without pooling around the bottom edge)

Spread a thin layer of the ganache over the entire cake; then refrigerate for 5 minutes to force it to harden slightly.

This will act as a crumb coat and smooth the surface out for the final pour.

Keep the ganache at about 95 degrees over some warm water (not simmering) this will facilitate a smooth pour.

Remove the cake from the refrigerator and place on a wire rack with a jelly roll pan underneath to catch the run-off; then pour the ganache in the center of the cake and let it flow over the sides.

Allow about 30 minutes for it to set, before removing it from the draining rack with a metal spatula. (Very carefully)

Place on a cake plate and serve to your awe struck quests.


Mangia!!
~~

6 comments:

Bob said...

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I want to stick my face between the bowl and the cake in that first picture.

Katy ~ said...

This is GORGEOUS! Oh my stars!

WizzyTheStick said...

What a lovely post for the ganache challenged like myself. I have bookmarked this.

Danielle said...

absolutely beautiful!! this is every woman's dream post! LOL

Anonymous said...

what cake did you use as the base for your ganache? It looks very moist and tender!

Shane Wingerd said...

Thanks for visiting. Here is a link to the cake that I poured the ganache over.

http://culinaryalchemist.blogspot.com/2009/12/this-that-well-takes-cake.html

I made a single layer from this recipe that was originally from Gourmet magazine back in 1999.