A fine savour on simple pleasures

My aim is to reduce the tension in my mind by sharing my thoughts and experiences in the things that I love; which I could not express openly due to circumstances. Be it in doing stupid things, experimenting on new recipes, failings in research work, writings..just some doodle ranting stuff

Friday, November 12, 2010

Chocolate Ganache

Suddenly i remembered about this sweet liquidy purrrfection when i feel like eating ice cream. Maybe not everyone knows how to prepare this. Chocolate ganache is a term used for liquid chocolate prepared from double boiling procedure that is usually utilized in preparations of cakes or cookies or toppings of anything sweet (personal definition ni.. XD). I used to put this on my steam cakes and ice cream :) An example of a readily substitute that can be obtained from the supermarket is Hershey's liquid chocolate. I think its about rm15-20? to me that's quite expensive.

The catch is, i used to prepare chocolate ganache from leftover chocolate from my fridge :P normally we use cooking chocolate lah. nonetheless, it still tastes good. Hence, this is my version of ganache, i think a bit more healthy and cost saving haha :)

1/2 chocholate bar - the biggest one (cooking chocolate or juz abt anything u have)
2 tbs butter
4 tbs sweetened creamer (susu pekat manis)
2.5 tbs coco powder (i use vanhouten)
1/2 teacup water


1. Use a deep pot and fill it with 1/4 of water, and put another small stainless steel bowl of any kind on top (it must touch the water). Your chocolate will be made inside the stainless steel bowl. Hence you must make sure the amount of water does not boil off, or the splashings from boiling doesn't reach your hand when you handle your chocolate. At the same time, the water shouldn't be too much until it drowns your chocolate when your steel bowl gets heavy.

2. chopped your chocolates to small pieces, dun put in the whole bar! it'll take longer time to dissolve :P i usually chopped em to pieces of 3 mm like that.

3. put in the chopped chocolate and a small piece of butter (i use about 1-2 tbs) into the bowl before the water started to boil. (in my case, i prepare the choco 1st in the bowl and set up the double boiling pot when everything's ready)

4. use a spoon on one hand to whisk the melting chocolate gently while holding the bowl with another hand (please wear your kitchen mitt)

5. add in sweetened creamer, about 2-5 tbs, depending on the sweetness of ganache that u'll like to prepare.

6. add in cocoa powder, about 1-2 tbs, depending on the bitterness of your ganache that u'll like to achieve. (i love to make my ganache to a more bittersweet-like taste, feels more adult, and my mother-in-law likes it that way) You must adjust accordingly.

7. lastly put in water little by little while mixing it gently with a spoon. dont make it too light..must be a bit more viscous except that if you want to drench your cake to be a chocolate moist cake :)

The liquidy chocolate toppings on top is chocolate ganache (not considering the chocolate rice yea). 1st time i made a steam chocolate cake abt 2-3 years ago XD

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