Using one of my ganache recipes why not make your own delicious chocolate spread?
Nothing could be much simpler - and it is delicious eaten with home-made bread.
(This article is for a small batch.)
All ganache recipes require the best ingredients you can afford. Because there are few ingredients and the recipe is simple, you can taste the quality of everything.
Ingredients needed:
For every gram (g) of dark cooking chocolate (bittersweet - if you're in the USA) you will need a millilitre (ml) of double (heavy) cream.
So if you want to try making one chocolate bar's worth, weigh it first.
Supermarket Belgian dark cooking chocolate often comes in 70g bars. So for that quantity you will need 70ml of double cream.
Here's how you make chocolate spread
1. Take a bar of dark cooking chocolate weighing 70g and break it up into little pieces. You can chop it gently with a knife on a sheet of paper placed on a board and then pick up the paper to pour all the chopped bits into a bowl.
2. Heat the double cream until it just starts to simmer.
3. Pour the very hot cream over the dark chocolate.
4. Stir briefly so that the cream comes into contact with all the chocolate.
5. Leave for 15 minutes.
6. Stir again until mixture is smooth. (So far, this is the same as most ganache recipes.)
7. Pour into a jar and let it cool. (It will still be runny)
8. Cover with film and store in the fridge overnight.
9. Take out of the fridge and admire.
10. You should have a jar of beautifully set dark chocolate spread!
Note: If your fridge runs very cold, you may have to let the dark chocolate spread come up to room temperature before trying to spread it on your bread.
Like all ganache recipes, this is simple and good - but definitely a special treat.
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