Preparation: Step 1
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Video receptor of chocolate ganash
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Recipe for chocolate ganasha with step -by -step photos
Prepare all ingredients for chocolate ganash. For this recipe, I will use a mixture of bitter and milk chocolate. In my opinion, the taste of such a ganash is very balanced and tender.
In general, chocolate ganash can be prepared from any chocolate, the main thing is that it be very good quality. The only thing that will change is the proportions of chocolate relative to the cream.
If you cook chocolate ganash only from Gorky chocolateit is better to take chocolate and cream in proportions 1/1 and plus 7-10% butter, but I will tell you below.
From milk chocolatethe proportions are such: 3 parts of chocolate, 2 parts of cream, 7-10% butter.
Chocolate Ganash from White chocolatethen the proportions are as follows: 2 parts of chocolate, 1 part of the cream and 7-10 % butter.
Remove butter in advance from the refrigerator. It should be at room temperature.
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Step 2
Prepare chocolate. It must be finely chopped with a knife.
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Step 3
Transfer into a deep cup.
You can use chocolate in drops, in this case, it is not necessary to grind it additionally.
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Step 4
Pour into a small saucepan of the cream. The fat content of the cream should be at least 33%. Put the stewpan on the fire and heat them well. Literally, bring to a boil, but do not boil. After that, cool a little, to about a temperature of 55-60 degrees.
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Step 5
Pour hot cream into a cup of chocolate, but do not mix it. Leave for a couple of minutes.
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Step 6
Mix cream with chocolate with a corolla. Chocolate should completely unite with cream. After that, add butter at room temperature to the chocolate mass.
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Step 7
Mix butter with chocolate mass.
The butter makes ganash more viscous and plastic. Such Ganash is ideal for fillings, chocolate dreams and cake jewelry. If you use ganash to align the cake, then the butter can not be added. In this case, it is more dense. For beautiful dreams on the cake, just transfer it to a confectionery bag and use it as intended.
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Step 8
Cover with a baking film or a bag so that it completely contacts with the entire surface. Remove in the refrigerator for several hours. The longer it stands in the refrigerator, the more dense it becomes.
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Step 9
Remove the film, mix and use Ganash for its intended purpose.
Biscuit for cake magnificent and simple
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Step 10
Chocolate Ganash is ready. Bon appetit!
Other recipes for cream creams, see 👉🏻 HERE
