“Gannach” is actually a transliteration of French “ganache”, referring to a mixture of chocolate and whipped cream. As the name implies, “Chocolate Gannah” is a chocolate sauce mixed with whipped cream! Although Ganache's recipe is as simple as chocolate and whipped cream, it is used in many ways: truffle chocolate, cake filling, cake topping, cup cake icing... small adjustment of chocolate and whipped cream Proportion, it can be ever-changing. Author: Home Baking - Pearl link: https: //zhuanlan.zhihu.com/p/21653182 Source: know almost
The basic and most commonly used ganache formula is 1:1, which is the same weight of chocolate and whipped cream. In many foreign countries, it is often mentioned that 8 ounce chocolate plus 1 cup of whipped cream is the 1:1 formula. The actual operation is also super simple: chop the dark chocolate for baking (65% of the cocoa butter content is recommended).
Heat the whipped cream to a slight boil and pour it into a bowl of crushed chocolate. Do not stir, do not stir, do not stir! The important thing is said three times. Because stirring at this time will cause the temperature to drop too fast and the chocolate will not dissolve sufficiently.
After standing for 10 minutes, gently stir until thoroughly mixed and smooth.
The completed Ganna permission is stored at room temperature for 1 day, or refrigerated for 3 days. The chilled ganache will harden and only need to be insulated before it can be used again~
Such a Ganna permission to serve as a sandwich filling
Or use it directly to make a cake.
Or as a filling of chocolate 挞
After it is slightly cooled and viscous, it can also be used as a face decoration for a cake, or as a crepe decoration on the top of a cup cake.
Advanced version recipes If you want to make truffles, you need a thicker ganache. Adjust the ratio of chocolate to whipped cream to 2:1, which means more chocolate and less whipped cream. This ratio of ganaches was refrigerated for about 1 hour, and then it was taken out and shaped into a cocoa powder. It became a delicious truffle chocolate.
If you need a little more ganache, just reverse the ratio of chocolate to whipped cream. Adjusting the ratio of chocolate to whipped cream to 1:2 gives you a very thin ganache, which is ideal for making ice cream and muffins.
Moreover, after the thinner ganache is cooled to room temperature, it can be used as a lighter, softer filling or crepe chocolate sauce by using an electric egg beater to lighten the color.
Finally, let's review the usage of different ratios of Ganath:
Chocolate: whipped cream = 2:1, making truffles
Chocolate: whipped cream = 1:1, make cake filling, cake topping, chocolate crepe or crepe decoration on top of the cup cake
Chocolate: Light cream = 1:2, make a chocolate sauce, or serve as a cake filling and a crepe decoration on the top of the cup cake.
How to save if you fail? In most cases, the failed Ganath can be remedy: 1. If there is still a melted chocolate bar in Ganath, you only need to heat the Ganna heat insulation for a while, etc. The chocolate chunks melted. 2. If the temperature of the cream is too high, it may cause the oil in the chocolate to overflow. The finished product will be separated from the oil and water, that is, there will always be a layer of transparent oil floating on the surface. In this case, you can solve the problem of oil-water separation by slowly adding a small spoonful of water to the ganache and stirring. (Pro-test is effective, add other things don't work, don't try it.) 3. If chocolate or whipped cream is added too much and destroys the proportion, then increase the weight of another raw material~