What is Ganache ?

Ganache comes from an old French word meaning pillow. And indeed this is what is ganache, a small pillow gently mixed chocolate and cream. The mixture is traditionally made by mixing the chocolate, cream and butter together sometimes. But modern chocolatiers were associated with different ingredients and methods that will discover. Depending on how it is done, it can be used to fill chocolates, cakes, macaroons , truffles and do what icing for cakes and desserts.

The method of aging is to make a ganache heat the cream until boiling and pour over the chocolate or Callets (chocolate buttons used by professional chefs and chocolatiers) minced. The cream was allowed to stand in the top of the chocolate for 30 seconds or more before the head moves slowly from the center of the inclusion of melted chocolate cream. What happens here is that the cream and chocolate form an emulsion. 

Some cooks prefer to integrate cream to about 45 C and melted chocolate at the same temperature. In all cases, the goal is emulsified, smooth and silky full result. This can be facilitated by use of a hand mixer immersed in the mixture - Note should be maintained below the surface, that the air must not be introduced into the liquid mixture of ganache. Once fully mixed butter can be added to increase wealth, but also the strength of the final ganache.

If you use truffles, ganache is conveniently left at room temperature for 4 hours before refrigerating until desired texture work.

Sleep Wise 2 truffles and filled room chocolate formula 1 part cream is usually used. For coating element cream cakes may slightly increase and sometimes sugar syrup is mixed with the brilliant results. Other changes include the addition of pureed fruits, flavored oils, fruit jellies, alcohol, tea and spices or herbs with cream from scratch.

The conventional method described above is used by most people. However, for those looking for greater heights including flavor, which is a problem with the traditional method of making ganache and this is the cream and butter flavors mask. Just think how dull for spices in a curry if it gets too hot - the addition of cream or yogurt. The same happens when chocolate is added, blunts all these beautiful upper and lower grades are a lot of flavors of chocolate with all that you've chosen to add. 

Thus, some chocolatiers and chefs began making ganache without the use of cream, with what many call the water ganache method, where water, a liquid or pureed fruit flavor is used in place of cream. This raises a number of problems, but when solved correctly can provide exceptional length, depth and clarity of flavor.