Creamy Chocolate Ganache Recipe//Andrada's Bakeshop

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

[@AndradaBakeshop]

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

[@JustinReva]

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?

[@AndradaBakeshop]

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