What is Genache? thanks?!
I notice alot of ppl use it to decorate their cheesecake!. Im assuming its chocolate!? do i make it or buy it at the grocery store!? and do i make it!. i hope its chocolate that i can just poor over my cheesecake and then let cool!. thanksWww@FoodAQ@Com
Answers:
* 1 cup semisweet chocolate chips
* 2/3 cup heavy whipping cream
1!. In a heavy saucepan, melt chocolate chips with cream over low heat!. Remove from the heat!. Refrigerate, stirring occasionally!.
2!. For a pourable ganache, cool until mixture reaches 85 degrees F-90 degrees F and is slightly thickened, about 40 minutes!. Pour over cake, allowing some to flow down the edges to completely coat!. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens!. Chill until set!.
3!. For spreadable ganache, chill until mixture reaches a spreadable consistency!. Spread over cake!. Chill until set!.Www@FoodAQ@Com
* 2/3 cup heavy whipping cream
1!. In a heavy saucepan, melt chocolate chips with cream over low heat!. Remove from the heat!. Refrigerate, stirring occasionally!.
2!. For a pourable ganache, cool until mixture reaches 85 degrees F-90 degrees F and is slightly thickened, about 40 minutes!. Pour over cake, allowing some to flow down the edges to completely coat!. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens!. Chill until set!.
3!. For spreadable ganache, chill until mixture reaches a spreadable consistency!. Spread over cake!. Chill until set!.Www@FoodAQ@Com
Ganache is a rich creamy chocolate filling made of chocolate and cream, used for confections such as the filling of truffles!.
Ganache (pronounced /g??nɑche, from the French word for "jowl" refers to a variety of icing, fillings for pastries, and glazes!. It is typically made from chocolate and cream!. Its origins date to around 1850, when it may have been invented in Switzerland or in France!.
Ganache is normally made by heating heavy cream, then pouring it over chopped, dark chocolate!. The mixture is stirred or blended until smooth, and can be enhanced with liqueurs or extracts!. Depending on the kind of chocolate used, cream should be adjusted to reach desired consistency!.
Ganache can also be used in filled chocolates, chocolate truffles, and other desserts!. The portions of chocolate to cream vary depending on the intended usage of the ganache!. Typically, a ganache is equal parts chocolate and cream; this is used for filling cakes!. For a chocolate truffle base, twice as much chocolate as cream is used!. For making a glaze, one should use three times as much chocolate as cream!. Ganache can also be allowed to cool and whipped to increased volume and then spread to cover a cake!.
Ganache supposedly originated from a culinary accident, whereby a chocolatier's apprentice spilled cream in the chocolate he was melting!. The chef called the apprentice 'Ganache', a word meaning, figuratively, 'fool'!. The result was delicious, and the name stuck!.Www@FoodAQ@Com
Ganache (pronounced /g??nɑche, from the French word for "jowl" refers to a variety of icing, fillings for pastries, and glazes!. It is typically made from chocolate and cream!. Its origins date to around 1850, when it may have been invented in Switzerland or in France!.
Ganache is normally made by heating heavy cream, then pouring it over chopped, dark chocolate!. The mixture is stirred or blended until smooth, and can be enhanced with liqueurs or extracts!. Depending on the kind of chocolate used, cream should be adjusted to reach desired consistency!.
Ganache can also be used in filled chocolates, chocolate truffles, and other desserts!. The portions of chocolate to cream vary depending on the intended usage of the ganache!. Typically, a ganache is equal parts chocolate and cream; this is used for filling cakes!. For a chocolate truffle base, twice as much chocolate as cream is used!. For making a glaze, one should use three times as much chocolate as cream!. Ganache can also be allowed to cool and whipped to increased volume and then spread to cover a cake!.
Ganache supposedly originated from a culinary accident, whereby a chocolatier's apprentice spilled cream in the chocolate he was melting!. The chef called the apprentice 'Ganache', a word meaning, figuratively, 'fool'!. The result was delicious, and the name stuck!.Www@FoodAQ@Com
Ganache is normally made by heating heavy cream, then pouring it over chopped, dark chocolate!. The mixture is stirred or blended until smooth, and can be enhanced with liqueurs or extracts!. Depending on the kind of chocolate used, cream should be adjusted to reach desired consistency!.Www@FoodAQ@Com
Ganache is just semisweet chocolate and a little butter melted into scalded cream, with a little vanilla or liquor for flavoring!.
I use it instead of frosting for banana cake!.
1 cup of heavy cream
12 oz!. semi-sweet chocolate chips
4 tbsp!. unsalted butter
1 tbsp!. flavoring of your choice
In a saucepan, bring the cream to JUST BEFORE a boil, then remove from heat!. Whisk in the chocolate chips a little at a time until completely melted!. Add the butter and flavoring and whisk until thoroughly combined!. Pour or spoon over your cheesecake, and allow to set in the fridge for 3 or more hours!.Www@FoodAQ@Com
I use it instead of frosting for banana cake!.
1 cup of heavy cream
12 oz!. semi-sweet chocolate chips
4 tbsp!. unsalted butter
1 tbsp!. flavoring of your choice
In a saucepan, bring the cream to JUST BEFORE a boil, then remove from heat!. Whisk in the chocolate chips a little at a time until completely melted!. Add the butter and flavoring and whisk until thoroughly combined!. Pour or spoon over your cheesecake, and allow to set in the fridge for 3 or more hours!.Www@FoodAQ@Com
The simplest way to make ganache is in the microwave!! Use a basic ganache recipe, but nuke it!
You must be careful and nuke it in 1 minute increments or you can scold your chocolate!. Watch it carefully, you want it to just melt together into a silky chocolate texture!. Put your cream and chocolate together when you nuke it!. DO NOT ADD COLD CREAM TO HOT CHOCOLATE!!
You can accent your ganache with a small splash of raspberry liquor or preserves!.!.
mmmm delishWww@FoodAQ@Com
You must be careful and nuke it in 1 minute increments or you can scold your chocolate!. Watch it carefully, you want it to just melt together into a silky chocolate texture!. Put your cream and chocolate together when you nuke it!. DO NOT ADD COLD CREAM TO HOT CHOCOLATE!!
You can accent your ganache with a small splash of raspberry liquor or preserves!.!.
mmmm delishWww@FoodAQ@Com
GanacheGanache is a rich mixture of chocolate and cream which can be used as a frosting or filling!. Depending on the intended use, different ratios of chocolate to cream are used, to create anything from a light glaze to a dense standalone truffle!. Although ganacheganacheganache is remarkably rich and luxurious, it is extremely easy to make, and it is well worth adding to one's baking repertoire, in the opinion of this wiseGEEK writer!.
http://www!.wisegeek!.com/what-is-ganache!.!.!.!.Www@FoodAQ@Com
http://www!.wisegeek!.com/what-is-ganache!.!.!.!.Www@FoodAQ@Com
You can make ganache by melting chopped chocolate!. The best way to do this is over is by boiling water and putting the chocolate in a bowl that sits atop the boiling water!. Do not make the ganache ahead of time!.
Here is another recipe:
Easy Chocolate Ganache: http://www!.recipe4living!.com/Recipes/Rec!.!.!.Www@FoodAQ@Com
Here is another recipe:
Easy Chocolate Ganache: http://www!.recipe4living!.com/Recipes/Rec!.!.!.Www@FoodAQ@Com
ganache is the base for all truffles it is chocolate and if you let it melt, you should be able to pour it over your cheesecake!.Www@FoodAQ@Com
number 1 is right and I made it one day this week!. It is simple and delicious!. You will do great!.Www@FoodAQ@Com