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    Ganache...

    lauralie41
    Mon Sep 22, 2008 12:48 pm
    Food.com Groupie


    Ganache...

    Ganache, Soft Filling for Chocolates Etc... #81699 by Kiwidutch



    Do you adore soft filled Chocolates?

    Do you wish you could make your own at home?

    Do you know just how EASY it is?

    Do you want to make both alcholic and non-alcholic fillings and WOW your family and friends on special occasions ?

    Do you have silicone ice-cube forms and want to know how they can be used for more then just freezing ice cubes ?

    If you answered "yes" to any of these questions ... ... then THIS tutorial is for YOU ! icon_biggrin.gif



    .. but first a little history...

    Ganache (pronounced /gəˈnɑːʃ/, from the French word for "jowl") refers to a variety of icing, fillings for pastries, and glazes. It is typically made from chocolate and cream. Its origins date to around 1850, when it may have been invented in Switzerland or in France.

    Ganache is normally made by heating heavy cream, then pouring it over chopped, dark chocolate. The mixture is stirred or blended until smooth, and can be enhanced with liqueurs or extracts. Depending on the kind of chocolate used, cream should be adjusted to reach desired consistency.



    Ganache can also be used in filled chocolates, chocolate truffles, and other desserts.

    The portions of chocolate to cream vary depending on the intended usage of the ganache. Ganache can also be allowed to cool and whipped to increased volume and then spread to cover a cake.

    Ganache is said to originate from a culinary accident, whereby a chocolatier's apprentice spilled cream in the chocolate he was melting. The chef called the apprentice 'Ganache', a word meaning, figuratively, 'fool'. The result was delicious, and the name stuck.



    Here in the Netherlands, a regional type of Ganache is used as a soft filling in chocolates...

    For a "team-building" day I went with colleagues to a Delft ( The Netherlands) chocolatier's where they hand make everything and they gave us lessons ! Afterwards, I tried a cookbook Ganache recipe and it didn't work so I went back to this shop and they gave me the quantities that we'd used in our lesson and it works very well indeed.

    I have been making these recently using my silicone ice cube forms, and they work FANTASTICALLY! (the smaller forms work the best), they are soft and flexible enough to make these really easily and it saves the fiddly business of having to peel away the mini muffin papers off the cocolates later too.
    I find that we like more liqueur in ours as the flavour as I was given it was not pronounced enough for us. icon_wink.gif

    I also use white chocolate for my filling and add a few drops of red or yellow food colour to make a creamy pink or yellow filling, with or without ( try all versions and choose YOUR favourite LOL) ...additional lemon, strawberry or banana flavouring... inside a dark chocolate outside case.

    Ingredients:

    Chocolate cases:

    200g chocolate ( 7 oz)( dark or cooking) to coat the outside of your chocolates... or if you can get them : 200 g pre-made mini chocolate cups (chocolate cases)

    Filling:

    120 g cream (= 4 1/4 oz)
    60 g butter (= 2.1 oz)
    140 g (= 5 oz) dark or milk chocolate or white chocolate (as preferred)
    25 g (= 7/8 oz) Baileys Irish Cream or Tia Maria or rum (Baileys is the favourite of ours)
    2-3 drops food coloring (optional)
    1 teaspoon banana or strawberry or lemon flavouring (optional)



    To make your own chocolate cases: melt 200g ( 7 oz) chocolate (in a metal bowl, over a pan of simmering water), do not overheat, when three quarters of it is melted, remove from heat and stir vigourously, this should distribute the heat and melt the remaining chocolate without it getting too hot and going "grainy".



    ... get out your mini papers or your silicone ice cube forms...



    Take a small teaspoon of melted chocolate and " paint" the inside of your mini muffin paper or the insides of your silicone ice block forms. If coverage is a bit skimpy don't panic... ... these set in the fridge in minutes and a second coat is easier and works better than trying to get one very thick coat. Put them in the fridge to harden. Do remember to reserve enough of your chocolate to cover the bottom of your forms once they have been filled with the ganache filling.





    Don't make your "painting" too thick... these set firm within minutes in the fridge so if there are any gaps or holes then all you need to do is give the gaps a second coat...



    Once finished, set these in the fridge while you make the ganache filling...

    Ganache soft filling for chocolates... these photos are for a dark filling, but it also works wonderfully with white chocolate to which your lemon, strawberry or banana flavourings have been added...
    ....peppermint essence tends to go better with the darker chocolate fillings as do the liqueurs, but DO experiement as the possibilities are many and well, (you DO NEED an excuse to make these often to find your favourite combination don't you ?) icon_wink.gif

    melt the second quantity of choclate...



    .... add the cream...



    then your prefered flavouring ( in this photo it is Baileys Irish Cream liqueur)



    mix it together well and quite quickly because the mixture will thicken up as you mix...



    If your mixture is still rather hot you will need to let it cool just a bit before trying to fill the chocolate shells that you have prepared, because you don't want the filling to melt the outside.... do be careful that it doesn't get so cool that it starts to harden up too much to spoon in ( mine never has so far, but on a cold day it could be possible)

    ...carefully spoon the mix into the chocolate "shells" that you have prepared earlier. DON'T be tempted to OVERFILL them, you need to keep space for the chocolate cover that is still to go on the top.



    In the next photo, I made some with Bailey's Irish Cream filling and some with white chocolate and some lemon flavouring... plus a drop or two of yellow food colouring to deepen the colour... ( these are a fraction yellower than the photo shows)

    ... Once filled, put these into the fridge for at least half an hour to make them just a little firmer and to make it easier to add the "tops".



    Now take your reserved melted chocolate (from making your outside chocolate "shells" and carefully spread it over the filling to enclose it. ( I usually cover these a lot neater then this, but stopping to take photos as I was making these meant that my chocolate was setting a little quicker then I could comfortably work .. so I was a little rushed).

    YOU shouldn't have this problem icon_smile.gif



    Set these carefully into the fridge to set. (I like to do mine overnight, but a few hours would be enough)

    Now the tricky part of the proceedure... if using mini paper cases with clean hands, and keeping your chocolates as cool as possible, carefully peel off the paper cases from around the chocolates... this IS a little messey and time consuming, because the chocolate sticks to the paper in places... but none of your guests wants to eat paper, so it's a necessary step...

    OR... if using silicone ice cube forms.... take the easier way and GENTLY, gently gently ease the choclate out of the silicone ice cube forms...

    .. being very careful to bend the FORM and NOT the chocolate ... ( believe me, the chocolate is NOT flexible and it has a soft filling remember?)



    ... Now surpise your guests with your amazing home made chocolates...

    ...and watch their delight when they find the soft filling inside ! icon_biggrin.gif



    Article reference:
    http://en.wikipedia.org/wiki/Ganache
    Pneuma
    Mon Sep 22, 2008 3:07 pm
    Food.com Groupie
    Wow, chocolates! yummy.gif I didn't know you could use silicon ice cube trays for molding also. Great idea! Thanks!
    Sharon123
    Mon Sep 22, 2008 3:32 pm
    Forum Host
    Oh my goodness! I just love dark chocolate! Beautiful demo and I love your silicone trays! icon_biggrin.gif
    A Good Thing
    Tue Sep 23, 2008 12:13 am
    Food.com Groupie
    I have some of those cute little trays. Now I know what to use them for! icon_biggrin.gif May make some of these as Christmas treats. yummy.gif Thanks for an excellent demo! icon_biggrin.gif
    katie in the UP
    Tue Sep 23, 2008 2:18 am
    Food.com Groupie
    Kiwi!! I'm not sure I can be trusted to make those icon_redface.gif
    Wonderful education tool!!
    Delicious looking photos!!
    kiwidutch
    Sat Sep 27, 2008 4:55 am
    Food.com Groupie


    Thanks everyone!!!

    I got the idea of using the silicone ice-cube trays while watching my DD helping to get ice cubes out of them...

    ...she was not pushing them out from the back as I would do it.. she was kind of pushing just the silicone until it bent back on itself and the icecube stood proud, then fell out...

    That's when I realised that the silicone forms were far more flexible than I had paid attention to and then the thought occured for using them in my Ganache recipe instead of the mini paper cases icon_smile.gif

    ... Silicone form swap anyone? .. actually what shapes do your forms come in? I'm quite curious icon_biggrin.gif ( and if you are buying any, then smaller shapes REALLY ARE better then deeper larger ones.

    (the orange coloured form in the tutorial with four "sea-shell" shapes featured in the tutorial, are a little too on the large side... it's takes about 4 bites to eat them and then you have sticky fingers from the filling...) Not that DH minded rotfl.gif but for daintier, less messy eating....
    Sweetiebarbara
    Sat Sep 27, 2008 3:33 pm
    Food.com Groupie
    all I can say is , thank you very much!!! icon_lol.gif I have a weakness here... icon_redface.gif
    Tustard
    Mon Dec 10, 2012 3:40 pm
    Newbie "Fry Cook" Poster
    Hiya, I have just made about 100 truffles and chocolates for presents for Christmas. I used some strawberry melting chocolate buttons to make some but the ganache didn't set - it had framboise liqueur in it too and tasted delicious. Rather than waste it I used to to fill some chocolates that I made in silicon moulds - just happened to have one shaped like strawberries which was good. The end result was gorgeous. I had the same problem with some white chocolate with Malibu in it so made some chocolates filled with this mixture. The truffles I made were dark chocolate flavoured with Framboise (hazelnut liqueur) and rolled in chopped hazelnuts, dark chocolate flavoured with cherry brandy and rolled in cocoa and some dark chocolate ones with no liqueur and rolled in coconut. They look really pretty and I'm looking forward to giving them as presents. I've spent the evening trolling through the internet and found lots of recipes that I can't wait to try. If anyone can suggest some white chocolate which will set as a ganache I would be very grateful - I want to colour some too and have lots of ideas.
    Dib's
    Tue Dec 11, 2012 6:08 pm
    Food.com Groupie
    Tustard wrote:
    Hiya, I have just made about 100 truffles and chocolates for presents for Christmas. I used some strawberry melting chocolate buttons to make some but the ganache didn't set - it had framboise liqueur in it too and tasted delicious. Rather than waste it I used to to fill some chocolates that I made in silicon moulds - just happened to have one shaped like strawberries which was good. The end result was gorgeous. I had the same problem with some white chocolate with Malibu in it so made some chocolates filled with this mixture. The truffles I made were dark chocolate flavoured with Framboise (hazelnut liqueur) and rolled in chopped hazelnuts, dark chocolate flavoured with cherry brandy and rolled in cocoa and some dark chocolate ones with no liqueur and rolled in coconut. They look really pretty and I'm looking forward to giving them as presents. I've spent the evening trolling through the internet and found lots of recipes that I can't wait to try. If anyone can suggest some white chocolate which will set as a ganache I would be very grateful - I want to colour some too and have lots of ideas.


    Wow-sounds like you have been busy. Posting here in the Archives won't get you many answers, if any.

    Holidays and Entertaining
    Desserts
    Community Cafe are all great forums for you to visit with your truffle adventure and questions.
    Tustard
    Wed Dec 12, 2012 3:02 am
    Newbie "Fry Cook" Poster
    Thanks for your reply - I'm new to this - where should I be asking the questions?
    Dib's
    Wed Dec 12, 2012 12:22 pm
    Food.com Groupie
    Tustard wrote:
    Thanks for your reply - I'm new to this - where should I be asking the questions?


    Any of the links I posted will take you to forums where "cooks in the know" can help. Heck, post your question in all three!!! I hope to see you around the boards!
    Tustard
    Wed Dec 12, 2012 12:37 pm
    Newbie "Fry Cook" Poster
    Many thanks - will have a go.
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