Chocolate Series | How to Make a Simple Ganache

The simplest ganache recipe is a combination of chocolate and cream. Depending on the application, and there are many, various degrees of firmness can be created by altering the ratio of cream to chocolate. To achieve a firm, classic ganache, the ratio is 1 part cream to 2 parts chocolate. For a softer ganache, equal parts cream and chocolate are combined. Make sure you use high quality chocolate and cream and the result will be superb.

Here are two ways to create ganache:

Method 1
Place the chocolate in a bowl. In a suitable pot, bring the cream just to the boiling point and pour it over the chocolate. Stir gently and well enough to ensure there are no lumps. However, don't stir too vigorously because you do not want to create any air bubbles in the mixture.
Method 2
Over very low heat, melt the chocolate in a bain-marie. Once melted, remove from the heat. In a suitable pot, bring the cream to the boiling point and stir in gently to form the same emulsion as described above. This method definitely ensures no lumps and less stirring.


Leave the ganache in the bowl and cover with plastic wrap by placing the plastic directly on the surface of the ganache. This will prevent a crusty skin from forming. To make truffles, allow the ganache to firm up at room temperature. By bringing the cream to a boil and due to the sugar content in chocolate, leaving the ganache at room temperature is considered food safe.

Some Chocolate Tips:

• If a large block of chocolate is used for either method, it is important to chop it up into small pieces. Chopping guarantees a lump-free ganache. The chocolate will melt evenly in the bain-marie or it will blend easily when the hot cream is poured on top of it.
  
• Cream is sterilized when it is brought to the boiling point and creates a longer shelf life for the ganache. Don't boil for long though - if the amount of cream is reduced, the formula will alter and a firmer ganache will result.
  
• Air bubbles in ganache give bacteria an opportunity to grow, which decreases the shelf life. You can use a whisk to gently blend the cream and chocolate together but be careful of incorporating air.
  
• Chocolate requires patience. Melt the chocolate in a bain-marie over very low heat. Chocolate easily scorches – don't be tempted to increase the heat in order to speed things up.
• Ganache can be used for truffles, filling in pastry and cakes, or it can be eaten with a spoon when it's still warm. Yes, I'm guilty of that. 
  

Coming soon: the simplest way to finish truffles.

Tagged as: [ basics chocolate ganache recipes ]

The Best French Vanilla Ice Cream

This recipe for ice cream is the most basic in my collection and is based on a light custard sauce, known as French Crème Anglaise. Five beautiful ingredients come together to create this smooth and most delicious treat. I love vanilla ice cream for its versatility and probably because it was my dad's favorite. It can be topped with literally anything (fresh fruit, cacao nibs, nuts, chocolate or caramel sauce, etc.) transforming it into something new every time.


Equipment Needed:

• 2 medium stainless steel bowls
• ice bath: 1 large stainless steel bowl with ice and water
• medium stainless steel pot
• wire whisk
• wooden spoon
• rubber spatula
• strainer
• ice
  
• 2-quart ice cream maker like this one
• completely frozen freezer bowl (from ice cream maker)
• empty 1.5-2qt. bowl with lid, chilling in the freezer
  

Ingredients:

5		large egg yolks
5 oz.		sugar
250 ml.		cream
250 ml.		whole milk
1/2		fresh vanilla bean

Directions:
1. Split the vanilla bean in half and scrape out the seeds. Place the seeds and the 2 halves of the pod into a medium-sized pot along with the cream and milk. Bring the mixture to a boil over medium-high heat.

2. In a medium bowl, whisk the yolks and sugar to lighten.


3. As soon as the cream and milk comes to a boil, gradually add it to the egg yolk mixture, while whisking continuously. If you add the cream and milk too quickly, you can potentially cook the eggs and wind up with a curdled mess. Slowly bring them together to equalize the temperatures. This process is called tempering.


4. Once everything is combined, pour the mixture back into the pot and return to the stovetop. Over medium-high heat, carefully cook the mixture while stirring continuously with a wooden spoon. At first there will be a lot of bubbles on the surface but as it cooks and starts to thicken, these will dissipate.


DO NOT BOIL. You need to bring this mixture up to 180ºF (82ºC) but no higher or the egg yolks may coagulate. By cooking the mixture to 180ºF, any bacteria present in the raw yolks will be killed. Bear in mind that the pot holds a lot of heat. You may have to take the pot off the heat periodically so you don't go over 180ºF enabling you to reach that temperature gradually. Aside from using a thermometer, a common way to test if the mixture is cooked enough is to run your finger along the backside of the wooden spoon. If the tracks remain in place, you are finished cooking.

Uncooked	Cooked

5. Strain the mixture into a clean bowl and immediately place it over the ice bath. Stir frequently until the crème anglaise cools to at least 40ºF (4ºC).

 

Tagged as: [ anglaise basics churn custard french icecream overrun tempering vanilla ]