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Monday, March 24, 2014

Dark Chocolate Ganache Recipe "КРЕМ ГАНАШ "

Ganache -- a smooth mixture of chocolate and cream -- is one of the richest, most luscious of all chocolate frostings. The frosting is made in the same manner as the chocolate ganache glaze, and then allowed to thicken until the frosting is spreadable. In ganache recipes, the proportions of chocolate to cream vary depending on whether it will be a coating, filling, or truffle. This recipe is a standard 1-to-1 weight ratio of chocolate to cream, which is good for coating cakes. Lately I been using ganache under the fondant. It holds the cake shape really well.

Ingredients for dark chocolate ganache:
500 grams of dark chocolate (72 %)
2 cups (500 ml) whipping cream or heavy whipping 
2-4 tbs Bailey's Irish Cream Liquor

           For milk chocolate:
600 grams milk chocolate
400 ml whipping cream

          For white chocolate:
800 grams white chocolate
400 grams whipping cream
Fruit liquor  

Recipe adapted from July Cupcakes
I use a 1 large dark chocolate bar from Trader Joe's. You can brake it in pieces or I used a food processor to brake it.  
Measure your cream and pour it into the pot. 

Bring it to a boil and remove it from the heat. 

Pour in the chocolate and mix it vigorously until it gets smooth. 

Add Irish Cream, mix well. 
Pour it through the strainer. You can pour it on the cake at this time or let it cool. I like to pour on the cake and refrigerate it. Leave the rest of ganache out so you can add another layer of ganache to smooth your cake easier.
Or you can  refrigerate it. When you need to cover the cake with it just microwave it for a few seconds so it will get soft then you can spread it.   
Microwave ganache for 30 sec or more to get spreading consistency. Get ready 1 cup of hot water to dip the spatula in. 

Add ganache on the cake and spread it evenly.
Dip spatula into the hot water then shake it off and spread all over the cake. Refrigerate the cake for 2 hrs then you can cover it with Fondant

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