╰⊰✿ How 2 Make Chocolate Ganache ╰⊰✿

Source : http://www.wikihow.com/Make-Ganache

Method 1 of 2: Making Basic Ganache

Ingredients :

• 12 auns cooking chocolate - sama ada semisweet, bittersweet, or milk chocolate
• 1 cwn heavy cream
• My Version - !!
• Cooking Chocolate
• Heavy Cream or Fresh Milk Cream
•  Sedikit Tepung Instand Custard
•  Minyak Sayur/Jagung/Kelapa

 

1. 
   
   Chop your chocolate. The higher-quality chocolate you use, the better your ganache will turn out. With a serrated knife, finely chop the chocolate until there are no chunks of it left. This ensures that it will melt evenly. Place in a heat-proof bowl.
   Ad
2. 
   

   
   
   Bring your cream to a boil over medium high. Bring the cream to a boil on your stovetop. When it's come to a boil, immediately remove from the burner
3. 
   

   Slowly mix cream and chocolate. Pour a little bit of cream at a time into the bowl, then stir. Once all the cream is in, stir until smooth. It should have a glossy texture.
   • Now would be the time to add in any liquor to give your ganache a little bit of a kick.
   • Your ganache might also profit from some flavorings. A teaspoon of vanilla extract does wonders; a bit of peppermint oil gives the ganache a cool burst of flavor.
4. 
   

   Let stand 10 minutes to cool, then serve with cakes, cookies, or whatever you else desire!
   • Refrigerate your unused ganache. When you're ready to bake the next batch of cookies or coat your next chocolate cake, simply reheat the ganache over a double boiler.
5. 
   

   Finished - 
   My Version plaks ...
   Campurkan air panas setengah gelas dan instant Custard Powder (Campuran 1). 
   Panaskan Coklat Masakan, tunggu sehingga cair, masukkan campuran 1 tadi sedikit demi sedikit mengikut kepekatan yang dikehendaki. Masukkan Minyak masak untuk kesan kilat. Taraaa ...so yummy tau !

Method 2 of 2: Modifying Your Ganache

1. 
   

   
   
   Tweak the different proportions depending on what you use the ganache for. Making basic ganache is a piece of cake. Getting the ganache so that it's perfectly suited for its partner in crime in another story. Here are some proportions that you can use as a guideline when making ganache.^[1]
   • For glazes, particularly hard glazes — 3 parts chocolate to 1 part heavy cream, along with a tablespoon or more of corn syrup
   • For truffles — 2 parts chocolate to 1 part heavy cream
   • For cake filling — equal parts chocolate and heavy cream
   • For soft icing — 1 part chocolate to 2 parts heavy cream
2. 
   

   - Watch a 10 second video
   2
   Create whipped ganache by refrigerating and then whipping. Take your basic chocolate ganache and set it in the refrigerator so that it's just a tad cool before whipping. Pour the ganache into a metal or ceramic bowl and then beat with an electric whipper, just as you would make whipped cream out of heavy cream.^[2]
3. 
   
   
   
   Make ganache for piping. Let the ganache cool completely and thicken up some. When you can spoon your ganache into a piping back and it holds its form, its ready for action.

Martha Stewart Version - http://www.marthastewart.com/274420/how-to-make-ganache/@center/276954/great-cake-recipes