AwesomeBites

To make ganache, hot cream is poured over chopped chocolate (semi sweet or bittersweet) and the mixture is stirred until velvety smooth. The proportions of chocolate to cream can vary depending on its use, but the basic form is equal weights of chocolate and cream. Dark, milk, or white chocolate can be used to make ganache and different flavorings can be added such as liqueurs and extracts. Butter, oil, or corn syrup can also be added when a dark shiny glaze is desired.

So what are the general guideline for making ganache? To make a glaze or coating: use one part cream to three parts chocolate. To make a truffle filling: use one part cream to two parts chocolate. To make a light filling: use one part cream to one part chocolate. Ganache is widely used in the pastry kitchen. When barely warm and liquid ganache can be poured over a cake or torte for a smooth and shiny glaze. If cooled to room temperature it becomes a spreadable filling and frosting. Refrigerated ganache can be whipped for fillings and frostings or formed into truffles. As an example of how ganache can be used look to the above picture. First I used the ganache as a glaze, pouring it over the entire cake, allowing it to run down the sides. With the remaining glaze, I whipped it until firm and then used it to pipe lovely rosettes.
The taste and quality of the ganache is primarily dependent on the quality of chocolate you start with. Remember not all chocolates are the same. Chocolate begins with the beans from the tropical tree Theobroma which translates to “Food of the Gods”. There are three types of cacao beans (Forastero, Criollo, and Trinitario) and the type and/or blend of beans, their quality, and where they are grown all contribute to the quality and taste of the chocolate. Other factors affecting taste and quality are how the beans are roasted, how the beans are ground into a mass called chocolate liquor, how much extra cocoa butter is added to the chocolate liquor, quality and amount of other ingredients added, and how long the chocolate liquor is conched (processed). A chocolate with a higher cocoa butter content will produce a ganache that is firmer than one made with a chocolate that has a low cocoa butter content. A chocolate with a velvety smooth texture will produce a ganache that is velvety smooth. The most important point to consider when choosing a chocolate for making ganache is whether you like the chocolate when eaten out of hand.

Ganache: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur.

Makes enough ganache to cover a 9 inch (23 cm) cake or torte.

To Cover a Torte or Cake:

Note: If covering a cake with ganache that is to be refrigerated, make sure the cake is cold before covering with the ganache. This will ensure that the ganache does not dull when stored in the refrigerator.

Brush any loose crumbs from the cake and place cake on a wire rack. Put the wire rack on a baking sheet. In this way if the ganache drips it will end up on the baking sheet, which makes clean up easier. Using a cake spatula, cover the sides and top of the cake with about 2 tablespoons ganache. This is called a crumb coat and seals in any cake crumbs so that your cake will have a smooth finish. Refrigerate cake for 5 minutes to set the crumb coat. If you have any air bubbles or crumbs in your ganache, pour through a strainer. To cover cake, pour the remaining ganache into the center of the cake. Working quickly, spread with a spatula, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache. If there are any bare spots on sides of cake, cover with leftover ganache. Strain leftover ganache to remove any crumbs. At this point the leftover ganache can be refrigerated until cold so you can make truffles. Or it can be whipped with an electric hand mixer or whisk and then piped. In the above picture I used a Wilton 1M open star tip to pipe rosettes.

Ganache Recipe:

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces

3/4 cup (180 ml) heavy whipping cream

2 tablespoons (28 grams) unsalted butter

1 tablespoons cognac or brandy (optional)

Note: Truffles can also be made with Ganache. Truffles are just small balls of chocolate that can be rolled into cocoa powder, powdered sugar or toasted chopped nuts. You can use your hands to form the truffles, or else a melon baller or small spoon. Make sure the chocolate ganache is well chilled before forming into balls. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. They are delicious and a great way to use “leftovers”.

Read more: http://www.joyofbaking.com/ganache.html#ixzz0mvN0cCCX

• A dozen of your favorite cupcakes
• 16 oz. vanilla icing
• 22 oz. (two packages) white chocolate chips
• Red shoestring licorice, black gel icing, candies for decorating

1. Start with your favorite cupcake recipe and bake according to instructions
2. Flip your cooled cupcakes upside down, and spoon a dollop of icing on top to add height
3. Place the iced cupcakes in the freezer until icing is firm
4. Melt white chocolate in a double boiler
5. Place frozen iced cupcakes on a wire rack
6. Spoon melted white chocolate over top of iced cupcakes, allowing excess to drizzle through wire rack
7. Wrap a few pieces of shoestring licorice around for a scarf, create a face, nose and buttons using the black gel icing and candies.

1¼ cups flour
1/3 cup brown sugar
¾ teaspoon soda
½ teaspoon baking powder
1/8 teaspoon nutmeg
Dash cloves
¼ teaspoon salt
1 cup snipped dates
3 tablespoons butter, cut up
1 cup boiling water
1 teaspoon vanilla
½ cup chopped black walnuts
1½ cups brown sugar

Combine flour, 1/3 cup sugar, soda, baking powder, nutmeg, cloves and salt. Set aside. Combine dates and butter. Add 1 cup boiling water. Stir until butter melts. Stir in vanilla. Stir with nuts into flour mixture just until smooth. Spread in ungreased 2-quart square baking dish. Stir together 1½ cups boiling water and 1 cup brown sugar. Pour evenly over batter. Bake at 350º for 45 minutes or until it tests done. Serve warm with whipped cream or ice cream. Makes 9 servings.
This was wonderful still warm with ice cream.

20 to 24 marshmallows
1 tablespoon water
1 pint heavy cream
2 tablespoons sugar, or to taste
1 teaspoon vanilla
Pinch salt
2 cup dates, cut fine
½ cup black walnuts
Graham cracker crumbs

Melt marshmallows with water. Fold in cream whipped with vanilla, sugar and salt. Fold into marshmallow mixture. Add dates and nuts. Spread crumbs in bottom of glass Pyrex dish and spread the mixture over. Sprinkle a few crumbs on top. Chill.

1 package dry yeast
1 teaspoon salt
5 to 6 cups flour, approximately
2 cups hot milk (120º-130º)
½ cup butter, room temperature
¼ cup minced onions
1 cup chopped black walnuts
1 egg, beaten
1 tablespoon milk

In large mixer bowl blend together yeast, salt and 2 cups flour. Pour in the 2 cups hot milk and stir to make a light batter. Add butter. Stir vigorously or with mixer flat beater until the butter has been absorbed. Add flour, ½ cup at a time, stirring all the while, until the dough forms a mass that can be lifted from the bowl and placed on the floured work surface; dough can be kneaded with hook. Knead by hand or hook for 8 minutes. Drop dough into greased bowl, cover with plastic wrap and set aside at room temperature to double in volume, about 1 hour. Mix onions and nuts and sprinkle with flour to keep the bits separate. Place the dough on the work surface and knead for a moment or so to collapse the dough. Push the dough level. Place half the onion mixture over the surface and turn in edges to completely cover. Knead and work the dough until the onion and nuts disappear. Flatten the dough again and spread the balance of the mixture over it. Knead and work the dough until the pieces are scattered evenly throughout. Cover with towel or plastic wrap and let rest for 10-15 minutes. Cut dough into 2 equal pieces. Shape each into ball and place on Teflon baking sheet, or sheet greased and sprinkled with cornmeal. Press to flatten slightly; cut design in top with sharp knife or razor blade. Cover loaves and let rise for about 45 minutes, until dough has nearly doubled in volume. Brush with glaze of egg mixed with 1 tablespoon milk. Bake at 375º until crust is golden brown, and the loaf sounds hard and hollow when it is turned over and thumped with a forefinger, 40 minutes.
I liked this. It has a very pronounced black walnut flavor.