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--- chocolate_ganache [2023/04/12 01:51]
jforbes
+++ chocolate_ganache [2023/04/12 02:11] (current)
jforbes
@@ Line 4: / Line 4: @@
 ===== Chocolate Truffles, Stiff Piping Work =====
-:1 ratio\n
+== 2:1 ratio - 2 parts chocolate to 1 part cream ==
-parts chocolate to 1 part cream \n
+Consistency: Ganache cools to a very thick almost fudge like mixture.
   * 50 grams heavy cream
@@ Line 12: / Line 12: @@
-===== Firm For Frosting =====
+===== Filling and/or Frosting, Thick Glaze =====
+== 1:1 ratio - 1 part chocolate to 1 part cream ==
+Consistency: Ganache cools to a pudding like texture.
+After this frosting is cooled, it can whipped into a fluffy whipped Ganache frosting
   * 100 grams heavy cream
   * 100 grams semisweet chocolate, chopped
   * Pinch kosher salt
+===== Thin Glaze, Dipping Chocolate for Fondue, Lighter Whipped Ganache Frosting, Drinking Chocolate =====
+== 1:2 ratio - 1 part chocolate to 2 parts cream ==
+Consistency: Ganache will be thin enough to pour as a glaze and is thin enough to drink.
 ===== Procedure =====
-  - Chop your chocolate up into small pieces.
+  - Chop chocolate up into small pieces.
   - Heat heavy cream over medium heat until very hot and simmering.
   - Place the chocolate in a medium bowl, and pour the hot cream over the chocolate.
   - Let stand 5 minutes.
   - Add salt and whisk until smooth

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