Ganache

Ganache is very simple but delicious treat to make. It has two main ingredients: cream and chocolate. To make this incredible mixture, bring the cream to a boil and then add the chocolate. It's as simple as that.The reason why you need to bring the cream to a boil instead of just heating it up is to ensure proper melting of the chocolate and it will kill any bacteria in the cream. You can also add other ingredients to this such as sugar, alcohol or other flavors. Ganache is very good and can be used in many recipes. We made Soft Ganache Round Truffles in class the other day and they are addicting. I've had so many of them!!

Soft Ganache Round Truffles                     Yield: about 100 Pralines

  5.75 oz. ( 163 gr.) Butter

  3      oz. (   85 gr.) Fondant

  3      oz. (   85 gr.) Glucose

  7      oz. ( 199 gr.) Heavy Cream

11.5   oz. ( 326 gr.) Milk Couverture

Bring the butter, fondant, glucose and heavy cream to a boil. Add the chopped chocolate and incorporate.

Let cool to about 80 - 85 degrees F., then pipe into round milk couverture shells.

Seal the top of the shell with tempered milk couverture.

Coat with milk couverture with your hands or make them spiky by using a wire rack.

 These little truffles will become your favorite thing in the world once you try them. You can also make another version and put caramel in the inside of the milk couverture shells. Another recipe that you must try!!