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From Oonagh - She Chocolat Master Chocolatier
I received a phone call today from a beautiful woman, who was very frustrated trying to make a shiny smooth ganache for a special cake. The recipe and instruction from a well know food writer kept going wrong. So it gave me the idea to share what I shared with her – the recipe and technique for a perfect ganache: 250mls cream 170g’s of fine 56% She Chocolat chocolate  The trick with a ganache is always to boil the cream and add it to chopped chocolate. Never melt the chocolate and try to add the cream.Chop chocolate and place in a bowl Bring the cream to the boil – just to the point where bubbles begin to form around the edges. Pour the boiling cream over the chopped chocolate and allow the two ingredients to rest together for about 30 seconds, the slowly start to fold the chocolate and cream together. Slowly at first encourage them to blend and merge. They are opposites and really need gentle encouragement to get to know each other and when they do – wow a match made in heaven. This is a divine experience and demands complete presence, watching as the two ingredients slowly start to disappear into each other and become an entirely new existence. True alchemy, slowly it will become dark sensual and velvety and smooth, and a finger dipping taste test will be pretty amazing! Allow to cool for about an hour. Place your cake on a wire rack and simple pour the ganache over the cake allowing it to flow over the edges. The trick is not needing a knife to spread the ganache so it remains shiny and smooth! Mmmmmmmm The ganache could also be used as a sauce of a filling for the centre of a cake and you could always just sit down with a spoon and eat it. You should hold a raffle for who gets to lick the bowl – this one will definitely be worth it! |