Perfect Chocolate Ganache
Chocolate Ganache
Makes ~ 3 Cups
1 lb Bittersweet Chocolate
16 oz Cream
Pinch of Salt
Melt chocolate in a double boiler. You can make your own by placing a heat-proof bowl over a pot of simmering water. You can also melt your chocolate in the microwave. Melt chocolate on 50% power in minute increments. Stir after every minute.
While the chocolate is melting, heat the cream until just boiling in a small saucepan over medium high heat. Make sure to watch cream carefully, as it will boil over very quickly.
Pour cream into melted chocolate.
Using a spatula held at a 45 degree angle, stir in tight circular motion. Keep the spatula touching the bottom of the bowl to reduce air bubbles and ensure a perfect emulsion. Be patient, this could take a couple of minutes.
Once the ganache is dark brown and shinny, you are ready to work with it.
At this stage, the ganahce can be used as a glaze. If the ganache becomes cool and thick, reheat briefly in the microwave.
To use as a filling, let the ganache cool at room temperature and then spread.
I had a couple of friends over for tea and afterwards we looked probably at hundreds of paint colors, matching the paint to the ceramic tile and wood color (natural) and came up with the perfect color after about two hours, a tinge of a sage green on a tinge of beige. I can’t remember the name of the color, but it had a cool name. The color is beautiful on the walls and it was a fun time.
The pretty flowers imprinted on the chocolate bar enhance the overall ‘gift-giving’ quality of this sweet treat ‘ plus it has a great aroma.
It can be exhausting, but one simply must think of something.
Nowadays, obesity is getting worse and several people
are troubled from diabetes, several individuals are starting to turn to sugar free chocolate as a favorable choice to the
calories and fat in the normal kind.