The ganache is a very simple recipe that can be used in a various aplications in a bakery. With only a couple fo ingredients, it can be used as a filling, for coating cakes or as a dessert in itself. At the bakery, we used it not only as a filling and a decorating item (when used for drippy cakes), but also as a way of sealing the cake.
600g of 70% chocolate 300g of heavy cream
- Chop up the chocolate into similar sized pieces (if you can, buy chocolate drops ready made, it makes life easier) and place in a bowl.
- Heat up the heavy cream until it is almos boiling.
- Pour the hot cream over the chocolate and let rest for about a minut.
- Delicately stir the mixutre until the chocolate is completely melted and combined with the cream.
- Let it rest and it should become like a thick spread.
Some simple techniques and variations can create interesting twists that are bound to surprise your guests.
Follow the recipe above. When the ganache is almost set, beat it with a hand mixer until it is light a airy.
In the cake shop, we would always look at making our flavors everytime more complex and layered. Flavoring ganache is a subtle way of getting that little extra "oompf" factor.
Using the exact same process as above, when heating the heavy cream, add the seeds of a vanilla pod to it. You can add the actual left over pod and strain the cream whilst adding it to the chocolate. This will give your ganache a lovely delicate vanilla fragrance.
Either add one shot of expresso or a table spoon of instant coffee to the heavy cream. This helps intensify the chocolaty flavour of the ganache.
Open a passion fruit and scoop out the seeds. When the heavy cream is hot, take it off the heat and add a couple of spoons of passion fruit seeds to it. Stir gently. Sift it when adding the cream to the chocolate.