Chocolate ganash

The concept of chocolate ganache can be called rather tautological, since ganache is chocolate cream, so the word chocolate is used by professional confectioners and simple housewives in order to emphasize the fact that bitter chocolate is used to prepare it. As a result, chocolate ganache produces a rich dark brown color characteristic of this product.

In general, by ganache it is customary to mean a fragrant cream based on chocolate, fresh cream and butter, which is not a mandatory ingredient. Ganash cream is used to decorate desserts and as a filling for cakes and sweets. The ganache cream was accidentally invented at Patisserie Siraudin, a confectionery owned by the chocolatier Siroden, back in 1850.

Chocolate ganache with a rich taste and the aroma of bitter chocolate is ideal for both the interlayer of cakes and their alignment - basically, this is necessary in the case when mastic is subsequently used. For the manufacture of chocolate ganache, you can choose any type of chocolate: milk or black, but the latter is preferable.

Mostly experienced artisans in confectionery use the following proportions for chocolate ganache:



black (bitter) chocolate: cream = 1: 1,

milk chocolate: cream = 3: 2,

white chocolate: cream = 2:
1.



To obtain an impeccable emulsion (uniform, smooth mass without lumps and grains), knowledgeable confectioners prepare chocolate ganache, use their little secrets. For example, to sweeten chocolate ganache, they add not granulated sugar, but honey or glucose syrup. This is due to the distinctive property of sugar, which can easily crystallize, and this can cause a violation of the delicate structure of chocolate ganache. In addition, cream is introduced into chocolate in a hot form - otherwise, chocolate can curl up into grains and give chocolate ganache unnecessary grain.

It is worth noting that the stirring method, which is used in the process of making the mass, also plays a role in the preparation of chocolate ganache. Chocolate ganache must be very carefully displaced with a shoulder blade, starting from the middle of the vessel to its edges using light oscillatory movements.

After the chocolate is completely dissolved in the cream, the chocolate ganache is removed from the heat and left to cool to room temperature. By the way, at this time, flavors, for example, liquor or rum, are optionally added to the composition of chocolate ganash. After that, the mass is sent to the refrigerator for an hour so that the chocolate ganache grabs, but does not freeze. At the end, it is beaten to a state of air chocolate cream, which is used to decorate various confectionery products.