Ganache Ii Food

MASTER GANACHE

Steps:

• Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Don't be lazy here. Big chunks will not melt.
• Traditional method: Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over.
• Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified.
• Food processor method: Place the chopped chocolate in a food processor fitted with the steel blade. Bring the cream to a boil in a small saucepan over medium heat (or bring to a boil in the microwave.)
• Immediately pour the hot cream into the food processor, on top of the chocolate. Let sit for 1 minute, then pulse the machine 3 times. Scrape down the sides with a rubber spatula and pulse 3 more times, until all the chocolate is melted. This smooth, silky chocolate is now ganache. Transfer the ganache to a bowl.
• Let the ganache sit at room temperature until it cools to 70 degrees F. In a 65 degree F room, this will take approximately 4 hours or 2 hours in the refrigerator. You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster.) Once the ganache reaches 70 degrees F, it is ready to be used. At this point it can be covered and stored in the refrigerator for up to 2 weeks.

CHOCOLATE GANACHE

Steps:

• Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
• Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

GANACHE

Steps:

• Place the chocolate in a medium bowl. Heat the cream in a small pot until hot, then pour over the chocolate. Let sit for a few minutes. Whisk until blended and smooth.

CHOCOLATE GANACHE

Steps:

• Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

GANACHE

Steps:

• Place the chocolate in a medium heatproof bowl and set aside.
• In a small saucepan, bring the cream to a boil. Pour over the chocolate, let sit for 2 or 3 minutes, then whisk until smooth and shiny. Cool slightly. Whisk in the liqueur, if using.
• One at a time, dip fruit, dried fruit, candied citrus peel, and crystallized ginger halfway into the warm ganache to cover by half. Place on a wire rack with parchment, wax paper, or foil underneath. Let stand until chocolate has dried.
• To make truffles, let ganache cool completely in the refrigerator until hard. Scoop small balls of the hardened ganache and shape by hand. Roll truffles in the cocoa powder to coat. ;