Let’s talk ganache…

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ga·nache

ɡəˈnaSH/

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a whipped filling of chocolate and cream, used in desserts such as cakes and truffles.

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All of my wedding cakes & celebration cakes are covered in chocolate ganache; I use either white or dark chocolate ganache depending on the flavour of the cake before covering with fondant and decorating. This helps hold everything together and stops that dreaded bulge we cake designers know too much about.

Ganache can be used to coat cakes, cookies, truffles & more. It is a decadent, rich chocolate often used for binding or enhancing the desired consistency of whatever yummy desert you are creating.

The ingredients of ganache are quite simple; chocolate & cream… the ratios and the type of chocolate used will depend on the desired consistency and richness you are looking to create for your treats.

 

Ooh la la…

According to Larousse Gastronomique, it was invented in a pâtisserie in Paris in the 1850s

My smooth as silk chocolate ganache…

https://www.facebook.com/Alysonscakes.es/videos/1472661252804309/

 

I can’t give away all of my proprietary luxury baking secrets we utilize here at Alyson’s Cakes, but the Queen crafter herself, Ms. Martha Stewart, has willingly provided a lovely ganache recipe for your tasting pleasure. Visit MarthaStewart.com; How to make chocolate ganache and follow her step by step instructions.

Recipe

8 ounces semisweet or bittersweet chocolate, finely chopped
1 cup heavy cream

Sweet Regards, XO