Sunday, June 26, 2011

Chocolate Ganache

I got this recipe during the cocoa and coffee consumers show last month.  It was done by one of the chefs of School of Pasty Arts Malaysia.


250 g. chocolate
250 g. heavy cream

Melt the chocolate in a pot over simmering water or in a double boiler, in another pot, heat the cream until it just comes to a boil.  Add to the melted chocolate and mix well until well blended. Let it cool down at room temperature before using.

used chocolate ganache for the edges and filling of this cake
I used this for filling and frosting.  It really gives a good consistency for decorating.
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