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

Bianca's Garden

Birthday's has always been a big event in my family. We always celebrated it. There was always a birthday cake, a noodle dish (for long life) and other yummy goodies.

Birthday cakes where homemade and a shared effort. I used to enjoy making them. I baked the cake and decorated it. After a while my brother took on the cake making and I did the decorating.

Since moving to Canberra I have not been party to the birthday cake making event. It was 10 years since I baked a cake. I used to make butter, chocolate (dark and light), marble, happy day, mango sauce, mayonnaise, fruit cakes, etc. I used to love baking.

Cake decoration was another aspect of this experience that was so fulfilling. It allows you to be a child and explore your imagination.

On July 10, 2010 I made my first birthday cake in 10 years. My gorgeous godchild Bianca had her 6th birthday and I decided that it was about time that I rekindle my passion for making cakes. Out came the mixer, the mixing bowl, spatula, measuring cups, measuring spoons, baking tins, wax paper and scissors.

From the shops I got some butter, chocolate powder, eggs, milk, sugar, salt, baking soda, and baking powder. Then it dawned to me. Yikes I have forgotten how procedural and precise cake making is. Patience is the key. I relearnt skills like measuring, shifting, creaming, aerating, folding, mixing, pouring and baking. That is a good start. LOADS of Patience is required. You cannot hurry a cake.

Mixing the icing was fun. I love this thing. Took some butter, some milk, some icing sugar and blended it till it has reached a consistency required to create that gloss. Add a bit of red to make it pink (granted it is salmon pink).

With a spatula I applied the icing. Tried to smooth it out. Memories of how hard it is to smooth out the icing came flooding back. ARGGHHHH!!!!!! Lucky i did it relatively well.

I was going to make the flowers but ran out of time. I am so thankful to places that sell pre-made pieces. Got a 24 pink flowers. Lady was so thrilled to see a guy doing cake decorating that she gave me extra. Bless her soul.

A bit of time, a bit of imagination, a bit of pizzaz viola BIANCA's Garden.