How to Make Chocoate Ganache For Cake Decorating - CAKE STYLE
- 6 years ago
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See exly how we make the perfect dark and white chocolate ganache. Great for cake decorating! Recipes below\r
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Recipes - \r
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DARK CHOCOLATE GANACHE\r
Ingredients\r
2 parts dark chocolate, preferably Belgium 50-60%\r
1 part cream\r
Instructions\r
Coarsely chop the chocolate and place in a medium to large bowl. Measure the cream into a medium saucepan and place on medium heat. Stirring with a wooden spoon, bring the cream to just before boiling.\r
Pour directly into the chocolate and allow it to sit for 1-2 minutes. Using a whisk, combine the chocolate and cream and stir until it forms a thick liquid.\r
Place water in a large saucepan on medium heat, and set the bowl of ganache over it. Stirring with a rubber spatula, continue to heat the ganache until it reaches 47°C / 116°F. Take the ganache off the heat, and pour into an airtight container. Allow to cool, preferably overnight before using.\r
\r
WHITE CHOCOLATE GANACHE\r
Ingredients\r
3 parts white chocolate, preferably Belgium\r
1 part cream\r
Instructions\r
Coarsely chop the chocolate and place in a medium to large bowl. Measure the cream into a medium saucepan and place on medium heat. Stirring with a wooden spoon, bring the cream to just before boiling.\r
Pour directly into the chocolate and allow it to sit for 1-2 minutes. Using a whisk, combine the chocolate and cream and stir until it forms a thick liquid.\r
Place water in a large saucepan on medium heat, and set the bowl of ganache over it. Stirring with a rubber spatula, continue to heat the ganache until it reaches 42°C / 107°F. Take the ganache off the heat, and pour into an airtight container. Allow to cool, preferably overnight before using.
\r
See exly how we make the perfect dark and white chocolate ganache. Great for cake decorating! Recipes below\r
\r
Follow Us\r
WEBSITE\r
\r
FACEBOOK\r
\r
TWITTER\r
\r
INSTAGRAM\r
\r
PINTEREST\r
\r
\r
Recipes - \r
\r
\r
DARK CHOCOLATE GANACHE\r
Ingredients\r
2 parts dark chocolate, preferably Belgium 50-60%\r
1 part cream\r
Instructions\r
Coarsely chop the chocolate and place in a medium to large bowl. Measure the cream into a medium saucepan and place on medium heat. Stirring with a wooden spoon, bring the cream to just before boiling.\r
Pour directly into the chocolate and allow it to sit for 1-2 minutes. Using a whisk, combine the chocolate and cream and stir until it forms a thick liquid.\r
Place water in a large saucepan on medium heat, and set the bowl of ganache over it. Stirring with a rubber spatula, continue to heat the ganache until it reaches 47°C / 116°F. Take the ganache off the heat, and pour into an airtight container. Allow to cool, preferably overnight before using.\r
\r
WHITE CHOCOLATE GANACHE\r
Ingredients\r
3 parts white chocolate, preferably Belgium\r
1 part cream\r
Instructions\r
Coarsely chop the chocolate and place in a medium to large bowl. Measure the cream into a medium saucepan and place on medium heat. Stirring with a wooden spoon, bring the cream to just before boiling.\r
Pour directly into the chocolate and allow it to sit for 1-2 minutes. Using a whisk, combine the chocolate and cream and stir until it forms a thick liquid.\r
Place water in a large saucepan on medium heat, and set the bowl of ganache over it. Stirring with a rubber spatula, continue to heat the ganache until it reaches 42°C / 107°F. Take the ganache off the heat, and pour into an airtight container. Allow to cool, preferably overnight before using.