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| Articles about Ganache |
| Thank You Cupcakes are Moist, Delicious Cupcake, Blueberry, Strawbery Grape, Lemon, Chocolate Ganache, Orange, Flavors, ThankYou Box | | 2008-06-16 10:38:42 | | Mrs. Beasley’s Thank You Cupcakes Cupcakes are the hottest new item and nobody does them better than Mrs. Beasley’s. Send either 6 or 12 assorted flavors for a Thank You they will remember. These moist, delicious cupcakes come individually packaged in a tasteful "Thank You" box. Flavors: Blueberry, Strawbery Grape, Lemon, Chocolate Ganache and Orange. Please note: cupcakes require special shipping and handling. - Buy | | By: My Outlook on Everything Blog | | |
| | GANACHE DE CHOCOLATE | | 2008-05-31 10:00:00 | | La ganache es una crema de trufa de chocolate y nata que se utiliza para la elaboración de los recubrimientos de los pralinés. La ganache que se propone en esta receta igualmente puede servir para rellenar con ella tartaletas, tartas o cualquier otro pastel. Se puede aromatizar dependiendo del gusto, con vainilla, moka o algún licor.INGREDIENTES:75 gramos de chocolate fondant200 ml de nata15 gramos de mantequilla1 cucharada de melaza de caña o de miel de abejas (si se prefiere pueden ser 2 cucharadas de azúcar moreno o blanco)PREPARACIÓN:Se pone la nata con la melaza o miel en un cazo y se lleva a ebullición la mezcla. Retirar del fuego.Acto seguido, se le agrega el chocolate partido en trozos y se remueve hasta obtener una crema homogénea.Por último, incorporar la mantequilla y mezclarla con los demás ingredientes.Ya está lista la ganache para repartirla en las tartaletas o el pastel que se haya elegido. | | By: RECETAS DE CHOCOLATE | | |
| | Hard Ganache | | 2008-01-30 21:32:16 | |
We have seen those beautiful chocolate coated desserts, as we walk down the streets of New York. The smell of freshly baked breads filling the side walks, it just tempts us to walk in sit down, have a piece of that finely decorated desserts, with a cup of expresso. The clean silvers neatly arranged on the table, just welcoming you to join them to enjoy the freshness. It would be good to know how those shiny neatly coated chocolate desserts are made. The sheen of the chocolate depends on the tempering process. Usually tempering is done on a marble surface with the temperature being monitored. The ideal temperture for tempering dark chocolate is 84-86*F and in the case of white chocolate it would be 82-84*F.There are different ways by which a dessert can be coated with chocolate and one of them is ganache which in french translates to: an emulsion of chocolate and cream. Ganache may also be made with butter or other liquids in place of cream.There are two types of ganache (soft and ha | | By: THE KITCHEN OPTIMIST | | |
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| Chocolate Ganache Hearts | | 2006-10-27 18:06:00 | | My hopes were high. My ambitions were big. My plans were tight. My petit fours were going to be elegant, cute and sexy, just like the girl I was envious of in highschool. I was going to make four. Four petit fours. Fitting, no? All this in pursuit for this month's Sugar High Friday, hosted by Jeanne of Cooksister!. A worthy pursuit! After I was done however, I must admit that I was tempted to announce never to attempt petit fours again, such a disaster as I had. I am not one to say never, though. So I'll leave that open. In the end I think I became a bit overwhelmed. Same day I had fruit mince to bottle, and on request cheesey scones AND rhubarb crumble cupcakes. My timing was not the best. In the end, the best looking plate were these chocolate ganache hearts. Simply two layers of chocolate sponge with ganache poured over the top to produce a glistening layered effect. The ganache was definitely the tastiest bit about it and I literally had to stop myself from diving into it. I shou | | By: Daydream delicious... | | |
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