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Chocolate Ganache recipe
When you mix the chocolate with the boiled cream, what should the consistency be, as mine seems quite thick even before it’s cooled down. Should I add more cream and should this be boiled or can it be added straight fro. The fridge?
When you mix the chocolate with the boiled cream, what should the consistency be, as mine seems quite thick even before it’s cooled down. Should I add more cream and should this be boiled or can it be added straight fro. The fridge?
Hi Petticoats
The cream must be brought up to a full boil before adding to the chocolate. Let the hot cream penetrate the chocolate for a minute, rotate the bowl so that it seeps to the bottom. You’ll see the chocolate melting, start stirring gently from the centre outwards and use folding method to distribute the hot cream. At this stage the ganache will look a mess but continue stirring and you’ll see it coming together. If you still have a few lumps remaining, heat the ganache on low heat in the microwave at two or three second intervals, stir after each warming until the lumps have gone. Please don’t over heat the ganache because it will burn or become oily and grainy. Stirring gently is essential.
If it burns there is no fix, if it becomes oily there’s a fix here:
and for many other related questions here:
http://www.cakeflix.com/questions?s=oily+ganache
Hope this answers your query.
