Chocolate Ganache

Masterchef is a phenomenon that has reached Australia far and wide. Watching it has re-ignited my thirst to learn. On the road to learn how to make Macaron (not Macaroon), I need to learn a few techniques like making a ganache, making meringue, piping, etc.

Step 1: Learn how to make a Ganache

Ganache is a French term referring to a smooth mixture of chocolate and cream.

To make ganache, hot cream is poured over chopped chocolate and the mixture is stirred until velvety smooth. The proportions of chocolate to cream can vary depending on its use, but the basic form is equal weights of chocolate and cream. Dark, milk, or white chocolate can be used to make ganache and different flavorings can be added such as liqueurs and extracts. Butter, oil, or corn syrup can also be added when a dark shiny glaze is desired.

Ingredients:

1. 200g dark chocolate (70% +)

2. 300g double cream

3. 25g glucose

4. 80g butter

5. orange liquer

Tools:

1. Heatproof bowl

2. wooden spoon

3. spatula

4. medium size sauce pan

5. measuring spoon

6. piping bag

Procedure:

1. chop chocolate and place in a heatproof bowl

2. add butter

3. set aside

4. in a medium pan combine cream and glucose

5. over a medium fire bring the liquid combination to boil

6. pour hot liquid over the chocolate and butter

7. place in fridge to set

8. place in piping bag

9. pipe into mini cupcake liners