3 Different Methods of Tempering Chocolate
Tempering is an important process in working with chocolate. After all, having stable chocolate with a shiny appearance and a firm texture is what we...
2 min read
Embassy Chocolate
Apr 7, 2022 10:33:00 AM
Making your chocolate ganache shiny is extremely easy, actually, and it requires one secret ingredient, which we will reveal later in this article.
Simply put, a chocolate ganache is a mixture of chocolate and cream. It is used for a cake filling, frosting or glazing cakes, decorating cupcakes, or as a filling for your pastries and even your chocolate truffles. It will help to uplift any of your baked goods from a taste and decorative perspective.
First, you’ll need to melt the chocolate using a bain-marie method. Ensure that the chocolate is not touching the water and that no water vapor enters the bowl! Water is the enemy here! Place your chocolate coins or chopped chocolate in a glass bowl with hot cream. Pour the hot cream into the bowl holding the chocolate coins and keep mixing until the cream and chocolate have been well combined. As you keep mixing the ganache will become like a thick chocolate mixture. So that is your standard basic ganache.
And now for that secret ingredient:
It’s glucose! Glucose will help give your ganache that irresistible, gorgeous shine, even after it has cooled down.
The procedure is the same. You just need to add your chocolate coins to a bowl and pour the hot cream over the coins. You’ll want the cream to be almost scalding hot. Add the glucose and stir and mix until it creates a glossy and thick ganache.
The best thing is that it stays glossy even after being refrigerated.
You can add your own twist to the ganache by giving it extra flavoring. Here are some flavors you should consider adding to your ganache:
To ensure your ganache stays smooth, shiny, and glossy, add in the extra flavoring while heating. Then, mix them until well-combined with the chocolate.
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