What is Ganache?
Its a very rich and melt-in-the-mouth preparation made from dark,
milk or white chocolate and cream. It is the important filling of a
Ganache can also be flavoured by infusing aromatics (lavender, tea,
thyme, lemon, cinnamon, citrus zest) in the hot cream. For fruit
ganaches, the cream is replaced with a fruit coulis.
How to make Ganache?
- Chop or grate the chocolate into small pieces so that it melts
- Bring the cream to the boil.
- Pour the hot cream over chocolate, combine using a whisk. Allow
- When cooled to 40 C (104 F) incorporate the butter diced.
Combine well again so the ganache is smooth.
How to store Ganache?
Ganache's water content provide a favourable environment for the
growth of microorganisms that's why the shelf life of ganache is limited
to a few days in the refrigerator.
Before storing ganache in the refrigerator, cover it with plastic
wrap, ensuring it is in contact with the surface of the ganache, to
avoid a skin forming.
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