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Chocolate Ganache

Here is the recipe for an excellent Chocolate Ganache with a semisoft consistency suitable to be used with the pastry bag.
Ideal for decorating and filling delicious cakes.
Preparation: 20 minutes
Total Time: 20 minutes
RECIPE FOR: 1200 gr of Ganache

EQUIPMENTS

  • Stand Mixer
  • Cooking Thermometer

Ingredients

Ganache with Dark Chocolate 70%

  • 500 gr Heavy Cream
  • 750 gr Dark Chocolate 70%

Quantityes for Other Types of Chocolates

  • 1 kg Dark Chocolate 55%
  • 1150 gr Milk Chocolate
  • 1250 gr White Chocolate

DIRECTIONS

  • Bring the cream to a boil and pour over the finely chopped chocolate.
  • Stir the mixture with a whisk until the chocolate is completely melted.
  • Use the Ganache immediately or store it in the fridge well covered with plastic wrap in an airtight container for 7-10 days.

NOTES

The taste of ganache can be characterized by using fruit juices or infusions instead of heavy cream.
In this case, you have to substitute 35% of the weight of the liquid (corresponding to the quantity of fat brought by the heavy cream) with soft butter.
E.g. I use licorice infusion for a white chocolate ganache.
The 500gr of cream (35% fat matter) indicated in the basic recipe bring:
500 x 35% = 175gr of fat
Liquids = 500-175 =325gr
I replace the part of the liquid with equal weight (325gr) of licorice infusion.
In the end, I melt the white chocolate (1kg) and add 175gr of soft butter, letting it melt into the hot ganache.

NUTRITION LABEL

Serving: 100g | Calories: 578kcal | Carbohydrates: 44g | Protein: 7g | Fat: 42g | Saturated Fat: 33g | Cholesterol: 69mg | Sodium: 99mg | Potassium: 512mg | Fiber: 3g | Sugar: 26g | Vitamina A: 743IU | Vitamina C: 1mg | Calcio: 260mg | Ferro: 1mg

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