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Ganache is a French term
referring to a smooth mixture of chocolate and cream. The origins
of ganache are debatable but it is believed to have been invented around 1850. Some say it originated in Switzerland where it was used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin.
To make ganache, hot cream is poured over chopped chocolate
(semi sweet or bittersweet) 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.
So what are the general guideline for
making ganache? To make a glaze or
coating: use one part cream to three parts
chocolate. To make a truffle
filling: use one part cream to two parts
chocolate. To make a light
filling: use one part cream to one part
chocolate. Ganache is widely
used in the pastry kitchen. When barely warm and liquid ganache can be poured over a
cake or torte for a smooth and shiny glaze. If cooled to room temperature it
becomes a spreadable filling and frosting. Refrigerated ganache can be
whipped for fillings and frostings or formed into truffles. As an example
of how ganache can be used look to the above picture. First I used the
ganache as a glaze, pouring it over the entire cake, allowing it to run
down the sides. With the remaining glaze, I whipped it until firm and then
used it to pipe lovely rosettes.
The taste and quality
of the ganache is primarily dependent on the quality of chocolate you start
with. Remember not all chocolates are the same. Chocolate begins
with the
beans from the tropical tree Theobroma which translates to "Food of
the Gods". There
are three types of cacao beans (Forastero,
Criollo, and Trinitario) and
the type and/or blend of beans, their quality, and where they are grown all
contribute to the quality and taste of the chocolate. Other factors
affecting taste and quality are how the beans are roasted, how the beans are
ground into a mass called chocolate liquor,
how much extra cocoa butter is added to the chocolate liquor, quality and amount
of other ingredients added, and how long the chocolate liquor is conched
(processed). A chocolate with a higher cocoa butter content will
produce a ganache that is firmer than one made with a chocolate that has a low
cocoa butter content. A chocolate with a velvety smooth texture will
produce a ganache that is velvety smooth. The most important
point to consider when choosing a chocolate for making ganache is whether you
like the chocolate when eaten out of hand.
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