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The chocolate ganache

by Ada Parisi
  • Cream puffs, short pastry, short crust pastry. All very good, but with what we stuff our cakes? For those who love chocolate today I present to you the DARK CHOCOLATE GANACHE: a brilliant cream that the legend is born from the failure of a pastry chef bumbling that overthrew by mistake some warm milk on chocolate. The ganache is a cream with a thousand uses, and of many virtues, fit to fill tarts or cakes but also to cover and decorate them, everything depends on the density of the cream. The quantities and proportions of cream and chocolate change depending on whether you are using dark chocolate, milk or white. The one with the fondant is the easiest to do.

Chocolate Tart with Strawberry Compote

Ingredients for 500 grams of dark chocolate ganache:

250 grams of dark chocolate

250 ml of cream

20 grams of butter

a spoonful of sugar (Optional, only if you want it sweeter)

Coarsely chop the chocolate. Put the cream and butter in a saucepan (and sugar if you decided to make her sweeter) and bring almost to a boil. Turn off the heat and add the cream, stirring until chocolate is completely melted. At this point the ganache needs to cool down before it can be used. Two methods, one longer, the other shorter: allow it to cool at room temperature (not in the fridge otherwise solidifies) or put it in a bowl in a water bath in water and ice, stirring constantly until reaching the desired density.

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