Ganache is a decadent and smooth combination of chocolate and cream that has become a staple ingredient in pastry kitchens around the world. This delectable mixture was first created in France during the 19th century and has since been used in a wide range of desserts and pastries. Whether it is used as a filling for truffles, a glaze for cakes, or as a base for chocolate bonbons, ganache is renowned for its intense chocolate flavor and versatile texture. It has become a go-to ingredient for both professional pastry chefs and home bakers alike.
The ratio of chocolate to cream used in ganache can vary depending on the kind of chocolate used, the intended purpose of the ganache, and the temperature at which it will be served.
Typically, two parts chocolate to one part cream is used for filling cakes or as a base for making chocolate truffles. One-to-one ratio is commonly used as a glaze.
If using white chocolate, a ratio of three parts chocolate to one part cream is standard. Heavy whipping cream is generally preferred to make a creamier, thicker ganache. This pairs well with dark chocolate between 60% and 82%.
If the chocolate seizes while being mixed with the warm cream, adding hot water tablespoon by tablespoon can remedy the problem.
Cooled ganache can be whipped to increase volume and spread as icing to cover a cake. It becomes thicker as it cools. Ganache is also poured into a mold or terrine while warm and allowed to set or cool. Once cool, it can be removed from the mold and sliced similarly to pâte.
To make ganache icing, the ingredients you will need are 8 oz of semisweet or bittersweet chocolate, chopped, and 1 cup of heavy cream. In a heatproof bowl, add the chopped chocolate. In a small saucepan, bring the cream to a simmer over medium heat. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes. Use a spatula or whisk to stir the mixture until it becomes smooth and shiny. Allow the ganache to cool and thicken at room temperature or in the refrigerator.
Once the ganache has reached the desired consistency, it can be used as an icing, filling, or glaze.
You can also make different consistencies of ganache by adjusting the ratio of chocolate to cream.
For a thicker consistency, use more chocolate and less cream. For a thinner consistency, use more cream and less chocolate.
Additionally, you can add flavors to the ganache to give it more depth of flavor. With more than 87 extracts to choose from, we recommend the flavors of www.icecreamflavors.com. These versatile flavor extracts are sugar-free, gluten-free, and there is also a vegan selection, making them a great option for those looking for a healthier alternative.
The extracts are made with only the freshest and highest-quality ingredients. By adding flavors like strawberry, lemon or mint to your ganache, you can create a unique and delicious dessert that is sure to impress.
Recipe for Black Cherry flavored ganache:
Ingredients:
- 8 oz of chocolate, chopped
- 1 cup of heavy cream
- 1 1/2 teaspoons of Black Cherry extract
Instructions:
- In a heatproof bowl, add the chopped white chocolate.
- In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.
- Remove the saucepan from heat and pour the hot cream over the white chocolate. Let it sit for 1-2 minutes.
- Use a spatula or whisk to stir the mixture until it becomes smooth and shiny.
- Add the Black Cherry extract to the ganache and stir until well combined.
- Allow the ganache to cool and thicken at room temperature or in the refrigerator.
- Once the ganache has reached the desired consistency, it can be used as an icing, filling or glaze.
This Black Cherry ganache is perfect for filling macarons, topping cupcakes, or even drizzling over ice cream. Enjoy!
Did you know the Wadden’s System Inc, the company with their roots in ice cream flavors and systems like the 24 Flavor System, has an extensive range of gluten-free flavor extracts work which work extremely well with automatic Soft Serve machines like Electro Freeze’s 9 Flavor machine, but also with Cupcakes? Enlightened bakers have also been using the extracts for Donuts, Cakes, Icing and Slush and Shakes?
The range of 88 flavors extracts includes a Vegan menu. The extracts are very powerful so only a small quantity is needed and have a shelf life of at least 18 months.
In conclusion, ganache is a versatile and delicious ingredient that can be used in a variety of desserts and pastries. With a few simple steps, you can create a delectable ganache icing that will elevate any cake or pastry to the next level. By adjusting the ratio of chocolate to cream, you can create different consistencies of ganache to suit your needs. And by adding flavors to the ganache, you can create a unique and delicious dessert that is sure to satisfy any sweet tooth.
For Ganache Flavoring you can order online or by phone
1-800-392-3336 or +1 514 481 1189
For further information contact:
Wadden Systems – Naturally Better™
800-392-3336
514 481 1189
email: Wadden@IceCreamFlavors.cm