Chocolate Ganache (fast, easy and ways to apply)

The ganache is the preparation that is the basis of chocolate truffles. It comes from the year 1850. It is made up of cream (or crème fraîche) mixed hot with chocolate in pieces in equal parts. It is used in the preparation of coatings of chocolate candies, cakes and tea pastes, or as a filling. The ganache can be more or less dark, soft or consistent, depending on the proportion of chocolate and cream that is used in its preparation. It is also made with white chocolate. It can be flavored with vanilla, mocha, rum or various liquors. The name would come from a mistake made by a pastry apprentice, who would have mistakenly thrown hot cream into a chocolate, so his teacher would have treated him as ganache, which means silly, incompetent, in French. Far from being unusable, the cream was used successfully and retained the name of the insult. For my opinion this cream I love and it is very good because you can practically use it to cover, decorate, or just as the base of some chocolates or some truffles or the cover of some truffles, it is very easy to make and then I tell you how to do it the easiest way when you want:

Ingredients:
-8 ounces (227 grams) of semi-sweet or bittersweet chocolate, cut into small pieces
-3/4 cup (180 ml) heavy whipping cream or heavy cream
-2 tablespoons (28 grams) of unsalted butter
-1 tablespoon of cognac or brandy (optional)

With these ingredients you will make a ganache as a gourmet pastry chef!

Procedure: The procedure is very easy, take the cream in a pot in a stove until grass and just grass remove it from the fire and add it on top of the chocolate in pieces and add the butter and cognac and mix everything very well and consecutively until that you see a very homogeneous mixture and very smooth and ready, you should use it when it is so warm or a little hot because if you let it cool its consistency will change to a thicker one.

The proportions for different types of ganaches to be elaborated, for example, to make a filling ganache, a part of cream is used for a part of chocolate, to fill truffles a part of cream is mixed by two of chocolate and for a glaze or cover a part of cream and three of chocolate, everything depends on when you are going to use the cream.

I hope you have learned a little more about the kitchen in my blog and encourage you to prepare this recipe that is very easy.

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