Creamy Chocolate Ganache Recipe//Andrada's Bakeshop
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- Опубликовано: 24 авг 2024
- Ingredients
1 kilo chopped dark chocolate
Compound
500 grams all purpose cream
Procedure
*Using bain marie method
Sit the bowl of chocolate
and cream on top of the pot
with half of water
*Ensure the water doesn't
touch the base of the bowl
*Stir constantly until the
chocolate melts
*Remember to scrape
around the sides and bottom
of the bowl to ensure that non of the
chocolate burns in these heat spots
*Leave the chocolate at room
temperature to sit for a few hours
*The ganache is ready to be used
when it is "peanut butter" consistency
*Left over ganache may place into airtight container.Freeze for up to 3 months.And it can be also stored in the fridge up to 7 days.Just remember the date
and label it.To re-use,thaw at room temperature overnight
Tip: Avoid overheating the
mixture,overheating the fat in the
chocolate causing it to separate
Ingredients
1 kilo chopped dark chocolate
Compound
500 grams all purpose cream
Procedure
*Using bain marie method
Sit the bowl of chocolate
and cream on top of the pot
with half of water
*Ensure the water doesn't
touch the base of the bowl
*Stir constantly until the
chocolate melts
*Remember to scrape
around the sides and bottom
of the bowl to ensure that non of the
chocolate burns in these heat spots
*Leave the chocolate at room
temperature to sit for a few hours
*The ganache is ready to be used
when it is "peanut butter" consistency
*Left over ganache may place into airtight container.Freeze for up to 3 months.And it can be also stored in the fridge up to 7 days.Just remember the date
and label it.To re-use,thaw at room temperature overnight
Tip: Avoid overheating the
mixture,overheating the fat in the
chocolate causing it to separate
Kapag para po sa filling, anu pong ratio?
For fondant cake din po sna
Yan po kc dba po pang cover ng cake under fondant?
Ok na po kc yan para sakin
For fondant and filling na po yang gamit
Pero naka depende sa temp ng working place niyo,pag sobra init bawas cream
250 cream + 1kl chocolate compound para sa cake under fondant
Para stable ang chocolate pag icover ng fondant pero kung naka air-conditioned naman kayo ok na po ung nasa video