Poured Ganache Glaze Food

GANACHE GLAZE

Steps:

• Put chocolate in a medium bowl, and set aside. Heat cream in a small saucepan over medium heat, stirring occasionally, until it just begins to simmer.
• Pour cream over chocolate; let stand 5 minutes. Stir until smooth and glossy. Let cool, stirring occasionally, until thickened, about 15 minutes. Use immediately

CHOCOLATE GANACHE GLAZE

Steps:

• Place chocolate in a medium bowl. In a saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes.

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.

CHOCOLATE "GANACHE" GLAZE

Steps:

• Melt the chocolate chips and the butter in a small heavy saucepan over low heat, stirring constantly.
• Stir in the milk and the honey until the mixture is smooth and glossy.
• Let the chocolate cool to spreading consistency, then pour over the cake.
• Spread chocolate on top and on the sides of room temperature cake.
• Chill until set.

POURED GANACHE GLAZE

Steps:

• Chop chocolate finely using a serrated knife, and place in a large heat-proof bowl.
• Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit 10 minutes; use a rubber spatula to gently stir chocolate and cream until combined. Allow to sit at room temperature until just thickened, about 15 minutes.

CHOCOLATE GANACHE GLAZE

Steps:

• Place the chopped chocolate in a bowl. Scald the cream. Pour the hot cream over the chocolate and gently stir to melt all the chocolate. This can be made up to 3 days before and reheated slightly for use. The glaze should drizzled over the puffs when its room temperature, or slightly warm, but still liquid. If the glaze is hot, it will drip too much.;

GANACHE

Steps:

• Place chocolate in a medium heatproof bowl. Bring cream and corn syrup to a simmer in a small saucepan over medium heat. Pour over chocolate; let stand for 1 minute. Stir until shiny and smooth. Let cool slightly.

LEMON GANACHE

Steps:

• Chop chocolate into small pieces and place in a heat safe bowl.
• Bring cream to boil on stovetop.
• Once cream in boiling pour over chopped chocolate.
• Add lemon zest and lemon juice.
• Stir from the inside out, making sure not to let in to much air.
• Stir till chocolate is completely melted.
• That's it--you now have ganache. You can use this on cakes, to make truffles or just cool it in the fridge and snack on it later.
• You can also substitute the lemon with orange.

BASIC GANACHE

Steps:

• Put chocolate into heavy bowl.
• Heat cream in saucepan over medium heat just until bubbles form around pan.
• Slowly pour hot cream into chocolate, stirring constantly.
• Do not whip--stir until chocolate is melted and you have a creamy emulsion.
• Store in covered container in refrigerator for up to 2 weeks.