January 21, 2013
Ganache means jowl in French, but that doesn’t make any sense when it refers to this chocolate-cream mixture.
A medium ganache is equal parts (by weight) cream and chocolate. Making a ganache of these proportions is super easy. Simply heat the cream in the microwave and add the chocolate chopped fine. The chocolate bits will melt easily and evenly if chopped uniformly.
If poured from this molten state and allowed to cool, a medium ganache will set at room temperature as a shiny chocolate solid.
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