Ganche?

[Chef Stacy Edwards]

Ok so how does one explain this to your guest on what it is (definition).

[Kathytnt]

Ganache?? I think it primarily chocolate and heavy cream HHow do you describe heaven

[chefann]

Ganache is a miracle! When warm and made thin (more cream), it's chocolate sauce. When soft, it's frosting. When firmer (more chocolate), it's truffle centers. You can doctor it up with extracts like almond, or with liqueurs.

[Chef Stacy Edwards]

LOL Love it, that will be a great way to explain it.
Thank you Kathy.

Ganache?? I think it primarily chocolate and heavy cream HHow do you describe heaven

[Chef Stacy Edwards]

Wow Ann Thanks, That helps.:)

Ganache is a miracle! When warm and made thin (more cream), it's chocolate sauce. When soft, it's frosting. When firmer (more chocolate), it's truffle centers. You can doctor it up with extracts like almond, or with liqueurs.

[KellyTheChef]

Since you got some answers, I am going to hijack your thread now!! :D



What type of chocolate chips are you all using? I used just "regular" semisweet chips and I thought the ganache was a bit bitter. Would Gheridelli (sp?) be better? Should I use milk chocolate chips?

[chefann]

The ganache in the Raspberry Cookie Trifle calls for milk chocolate chips, not semi-sweet. I'd use a recipe that is designed for chips when using them, as (I think) there are additives in chips that are not in squares.

Here's a recipe from Allrecipes.com
7 (1 ounce) squares bittersweet chocolate
1/2 cup heavy cream
3 tablespoons butter
3 tablespoons brandy

Melt chocolate, cream, butter or margarine, and brandy together until smooth. Allow to cool a little before spreading liberally over cake.

[Chef Stacy Edwards]

LOL:) no problem Kelly, Can always learn more.
Since you got some answers, I am going to hijack your thread now!! :D



What type of chocolate chips are you all using? I used just "regular" semisweet chips and I thought the ganache was a bit bitter. Would Gheridelli (sp?) be better? Should I use milk chocolate chips?

[chefann]

This is another from allrecipes. One of the commenters noted that this one works well with semisweet chips.

2 cups heavy whipping cream
1 1/4 pounds bittersweet chocolate
DIRECTIONS
Chop the chocolate into small pieces and place it in a large stainless steel bowl.
In a large, high sided saucepan, heat cream over medium high heat, stirring frequently, until it starts to boil. At this point, the cream will want to boil over, so keep an eye on it! Immediately remove from heat and pour over chopped chocolate.
Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a stainless steel bowl over hot, but not boiling, water.

[DebbieSAChef]

I love ganache!!

Here is some more info. I made a groom's cake last year with fudge cake and chocolate ganache poured on top and everyone loved it!! I would stick with good quality chocolate.

Chocolate Ganache - Allrecipes (http://allrecipes.com/HowTo/Chocolate-Ganache/detail.aspx)

Debbie :D

[Chef Stacy Edwards]

So when making the Mocha skillet cake do you want the ganache warm so it will spread on it own.
I made it last night but it did not spread on its own, it was slightly warm and easy to spread with the spreader.

[KellyTheChef]

So when making the Mocha skillet cake do you want the ganache warm so it will spread on it own.
I made it last night but it did not spread on its own, it was slightly warm and easy to spread with the spreader.


Mmmm...I have wanted to try this one! How did it turn out?

For a smooth finish, I would think you would want the ganache warm enough that it is VERY spreadable (so you just need to "help" it spread) but still warm enough that it sets up to a very smooth finish!

[missydivine]

I love chocolate!

[ChefBeckyD]

Since you got some answers, I am going to hijack your thread now!! :D



What type of chocolate chips are you all using? I used just "regular" semisweet chips and I thought the ganache was a bit bitter. Would Gheridelli (sp?) be better? Should I use milk chocolate chips?
Kelly - let me preface my answer by admitting that I am a food snob!:eek: :rolleyes:

I think the only chocolate chips worth using are the Ghiradelli chips......for Ganache, I would use the Ghiradelli bars - those are specifically made for melting and baking. I LOVE the Double Chocolate Chocolate chips though too!

[Chef Stacy Edwards]

Well I made the Mocha Skillet Cake twice now, one for home and last nights show. LOVE IT!! So did everyone at my show. Was easy to make,the consistancy of the batter is weird.

My show tonight her husband is a pastor and dosen't want the cake since it has liquer and dosen't really know if anyone likes coffee.

[traci4tpc]

The silky mint torte was very good also, in the new SB. As much mint it called for it wasn't overwhelming...YUM!!!:love: