TIP OF THE DAY: Planet Cake ganache recipe! If you have a question to ask and we can fit the answer in a post please let us know and we will answer as many questions as we can :) RECIPE Preparation time: 15 minutes These recipes make approximately 1.8kg ganache which is enough to cover 1 standard 8” square or 9” round cake (with a little leftover in case of mishaps) PC Tip: The ideal chocolate for making ganache is a couverture variety with a cocoa content of 53-63% (we use Nestle). In cold weather you might have to add a touch more cream or reduce the chocolate a little bit so that your ganache isn’t too hard. If you can’t find couverture chocolate, try dark chocolate from the baking section of the supermarket. Do not use thickened cream as this contains gelatine. Dark Chocolate Ganache 1.2kg Dark Chocolate, finely chopped 600ml pure cream White Chocolate Ganache 1.3g White Chocolate, finely chopped 450ml Cream STOVE TOP METHOD: 1. Pour cream into a heavy based pot and bring to the boil, take off heat 2. Pour over chopped chocolate and cover with cling film to trap the heat inside 3. After 2-3 minutes mix with a whisk until the ganache is smooth and free of lumps 4. Cover surface with cling film and let to cool completely, best to use it the next day MICROWAVE METHOD: 1. Place chopped chocolate in a microwave safe bowl and pour cream over the top 2. Reduce your microwave power to 70% and set timer for 2-3 minutes (this may vary according to different microwaves) 3. After 2-3 minutes mix with a whisk until the ganache is smooth and free of lumps. If the mixture still has lumps, return to microwave in 1 minute increments until mixture is completely smooth 4. Cover surface with cling film and let to cool completely, best to use it the next day PC Tip: If ganache is too hard to apply on the cake it can be bought back to its right consistency by heating it in the microwave oven. The consistency should represent peanut butter.
Posted on: Tue, 26 Aug 2014 03:34:36 +0000