Melted Chocolate Ganache Food

CHOCOLATE GANACHE

Steps:

• Mix together the pecans, melted butter, and sugar.
• Press into 9" tart pan with removable bottom.
• Bake at 325* for 12 minutes until light brown, cool.
• Heat cream to boil.
• Add chocolate and yolk and mix until smooth.
• Pour into cool shell and refrigerate until set.
• Enjoy!

MELTED CHOCOLATE GANACHE

Steps:

• Place the butter and chocolate in the top of a double boiler or in a stainless-steel bowl placed over a saucepan one-quarter full of water. Over medium-high heat, stir the mixture frequently with a rubber spatula until the chocolate is almost melted. Remove from the bottom pan and stir until the chocolate has finished melting.
• Cool for 15 minutes or more, until thickened, before using.

CHOCOLATE GANACHE

Steps:

• Chocolate Ganache Line a baking sheet with parchment paper. Finely grate the zest of the lemons into the cream. In a saucepan, bring the cream to a boil over medium-high heat, then lift the pan and let the boiling subside. Place the pan back over the heat and bring the cream back to a boil; again, take it off the heat and let the boiling subside. Repeat a third time. Put the chocolate in a heat-proof bowl and pour the hot cream over the chocolate. Let stand 30 seconds to soften the chocolate. Stir slowly and gently with a spatula from the center of the bowl outwards. When the chocolate is melted and the cream is incorporated, pour the ganache into the prepared pan. Spread to make a smooth 1-inch layer. Let cool 12 hours, or overnight. Ganache with Mint Line a baking sheet with parchment paper. In a saucepan, bring the cream to a boil over medium-high heat, then lift the pan and let the boiling subside. Place the pan back over the heat and bring the cream back to a boil; again, take it off the heat and let the boiling subside. When bringing to a boil for the third and final time, add the mint leaves to the cream. Let simmer for 1 minute to infuse the mint into the cream. Put the chocolate in a heat-proof bowl and strain the hot cream over the chocolate; discard the mint leaves. Let stand 30 seconds to soften the chocolate. Stir slowly and gently with a spatula from the center of the bowl outwards. When the chocolate is melted and the cream is incorporated, whisk the chocolate for 1 minute. Pour the ganache into the prepared pan. Spread to make a smooth 1-inch layer. Let cool 12 hours, or overnight. Ganache with Raspberry Boil the raspberries with the water and sugar until the raspberries are soft. Puree, then strain through a fine-meshed sieve. Line a baking sheet with parchment paper. In a saucepan, bring the cream to a boil over medium-high heat, then lift the pan and let the boiling subside. Add the raspberry puree. Do not stir. Place the pan back over the heat and bring the cream back to a boil; again, take it off the heat and let the boiling subside. Put the chocolate in a heat-proof bowl and pour the hot cream over the chocolate. Let stand 30 seconds to soften the chocolate. Stir slowly and gently with a spatula from the center of the bowl outwards. When the chocolate is melted and the cream is incorporated, whisk for 1 minute. Pour the ganache into the prepared pan. Spread to make a smooth 1-inch layer. Let cool 12 hours, or overnight. Ganache with Ginger Line a baking sheet with parchment paper. In a saucepan, bring the cream to a boil over medium-high heat, then lift the pan and let the boiling subside. Place the pan back over the heat and bring the cream back to a boil; again, take it off the heat and let the boiling subside. Grate the ginger into the cream. Bring the mixture to a boil a third time. Put the chocolate in a heat-proof bowl and strain the hot cream over the chocolate, pressing the ginger to extract all the juice. Discard the ginger solids. Let stand 30 seconds to soften the chocolate. Stir slowly and gently with a spatula from the center of the bowl outwards. When the chocolate is melted and the cream is incorporated, whisk for 1 minute. Pour the ganache into the prepared pan. Spread to make a smooth 1-inch layer. Let cool 12 hours, or overnight. To coat any of these ganaches: Heat a knife in hot water, wipe dry, and cut the ganache into 1-inch-by-1-1/2-inch pieces, dipping and drying the knife between each cut. Put a wire rack over a sheet of waxed paper. Put the chopped chocolate in a dry bowl and place over hot water. Let the chocolate melt, measuring the temperature with a thermometer. Do not let the temperature exceed 115 F. Stir until smooth, then take the bowl out of the water and set on a towel to anchor it. Stirring gently, add the grated chocolate a spoonful at a time, stirring until smooth between each addition, until the chocolate has cooled to at least 90 F, but no cooler than 86 F. (If you decide to use milk chocolate, cool to between 83 and 86 F.) Place the chocolate bowl in a pan of warm water to hold it between 86 and 90 F (or, in the case of milk chocolate, 83 and 86 F). Use a chocolate dipping wire or some similar holder you have made yourself, or even a small fork. The idea is to have a small handled "platform" which will barely touch the ganache piece as it is dipped, then placed on the wire rack. With your dipper, lift a piece of ganache and dip into the hot chocolate. Place the coated piece on the wire rack and let any excess drip onto the waxed paper. As long as you hold the temperature of the chocolate between 86 and 90 F, you can reuse the chocolate drippings. Chef Linxe says the coating should be thick enough to enable you to pick up the piece of candy, but so thin your teeth do not notice the change from coating to filling.

CHOCOLATE GANACHE

Steps:

• Put the chocolate in a large mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy. Use straight away or leave to cool down a little until thick enough to spread on a cake. Alternatively, leave to cool completely, then beat with an electric whisk until light and fluffy and spread on a cake.

COOL WHIP CHOCOLATE GANACHE

Steps:

• Microwave ingredients in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is blended, stirring every minute.
• Let stand 15 min., then use to top cake, cupcakes or brownies.

TOFU CHOCOLATE GANACHE

Steps:

• Chocolate Ganche:.
• Bring the soy milk and vegan margarine to a simmer. Chop the chocolate into small pieces and add to milk. Continue to heat, stir constantly until chocolate melts then cool slightly.
• Use Immediately or it might separate. IF it does so they recommend heating and stirring vigorously.
• Note you can also use Carob chips in place of tofu chocolate.
• Bitter Chocolate Ganche:.
• Bring soy milk and syrup to simmer. Chop both kinds of chocolate into small pieces and add to milk. Stir until chocolate has melted. Remove from heat. IF separates, add more chocolate. When smooth and of desired consistency, stir in the vanilla.
• Carob Ganche:.
• Heat brown rice, soy milk and sucanat to a brief simmer. Add carob chips, vegan margarine and cocoa [if using] and cook for about a minute. Remove from heat and stir in the vanilla.
• To Ice a cake. Place cake on wire rack and slp a clean baking sheet under. This will catch the drips and you can reuse the runoff.
• You can also use this as a dip for fresh fruit, dried fruit, or confections. Heat a small amount to start. As you use it add a little more. Avoid warming more than you will need.

GANACHE, SOFT FILLING FOR CHOCOLATES ETC...

Steps:

• To make chocolate cases: melt 200g ( 7 oz) chocolate over a pan of warm water, do not overheat, when three quarters of it is melted, remove from heat and stir vigorously, this should distribute the heat and melt the remaining chocolate without it getting too hot and going "grainy".
• Take a small teaspoon of melted chocolate and " paint" the inside of your mini muffin paper or the insides of your silicone ice block forms. If coverage is a bit skimpy don't panic. these set in the fridge in minutes and a second coat is easier and works better than trying to get one very thick coat. Put them in the fridge to harden. Reserve enough of your chocolate to cover the bottom of your forms once they have been filled with the ganache filling.
• Put butter and cream in a saucepan and bring to boil, stirring all the time.
• Remove from heat and add chocolate and liqueur.
• Stir well until smooth (heat of mixture will melt chocolate) leave to cool a little, then let cool.
• Use as soft filling for chocolates and tartes.
• This does thicken up over time, and good chocolate is never refrigerated, just kept in a cool dry place. If these are refrigerated the filling gets very firm over time.
• By now your ganache filling mixture should be cool enough to put into the chocolate cases, using a piping bag or a teaspoon, fill them with the ganache, (but not quite to the very top of the chocolate case) Then put them back into the fridge for a while, and once set a little solid, put a "top" of melted chocolate on them to seal them closed and refrigerate until the top too is solid. I like to keep these in the fridge for a least a few hours or somewhere nice and cool overnight before I try and get them out of the forms.
• If using mini muffin papers, peel away the papers from the chocolates (this can be fiddly, don't press too hard as you peel them or your chocolate will break), If using the silicone ice cube forms, GENTLY easy the chocolates out of the forms, they will just pop out -- plate up and amaze your guests with these divine triumphs !