Chocolate ганаш – shokoladno the butter cream invented in 1850 for which preparation take bitter grades of chocolate. Use ганаш for decoration of confectionery.
Products necessary for preparation of a chocolate ganash
To prepare chocolate ганаш, the following ingredients will be required: 100 g of bitter chocolate, 110 g of cream of 33-35% of fat content, 2 tablespoons of icing sugar, 35 g of a desi.
It is the basic recipe of a chocolate ganash for preparation of saturated cream with bitterish smack. To receive sweet option, it is possible to use milk chocolate.
It is possible to prepare cream of any density, changing proportions of products. Dense ганаш use as glaze. Cream of very firm texture is applied in preparation of truffles, from a light ganash cook chocolate sauce.
Preparation of a chocolate ganash
In a small saucepan pour cream and add to them icing sugar. On strong fire cream brings to the boil, but doesn't allow them to boil. The pan needs to be removed from a plate immediately. Add the chocolate broken on small pieces to hot cream. Only 2-3 minutes later ingredients mix to a uniform state. After that in a pan put a desi and again mix ingredients. It turns out ганаш with characteristic glossy gloss. Cooled down ганаш loses luster and represents rather dense weight which can be stored in the fridge. If necessary cream can be warmed quickly.
Professional nuances of preparation of a ganash
Confectioners use several cunnings allowing to prepare faultless chocolate ганаш with uniform consistence and a delicate flavor. For example, instead of granulated sugar add glucose syrup solution or natural honey to cream. Unlike them sugar easily crystallizes, leading to destruction of the most delicate structure of creamy chocolate cream. It is impossible to connect cold cream to chocolate at all, and then to heat components. Chocolate can easily turn, and cream will turn out granular. Also the way of stirring of cream in preparation time is of great importance. The scapula which weight is displaced from the middle of capacity to edges light oscillating motions is used. When ганаш it is ready, it is possible to add fragrances to it, for example, rum or liqueur. Then cream is sent to the fridge. This time will be enough that ганаш grabbed, but I didn't become firm. Cream is shaken up by means of the mixer and used for decoration of cakes, a proslaivaniye of cakes, preparation of candies and glaze.