I believe you must be familiar with ganache, there are ganache for many classic desserts。
As for its origin, legend says that one time an apprentice accidentally poured whipped cream into his chocolate, and the was very angry and yelled at him：“ How can you be so stupid, chocolate is so expensive, how can you slip up and add whipped cream to it?” . So he distressed out a little, however, he was amazed by the taste. In Fact, ganache is also a French idiom meaning fooll. Well, thanks to the stupid cadet, we have something so good to enjoy.
One of the most essential ingredients for ganache is our chocolate. Dark chocolate, milk chocolate, white chocolate, ruby and caramel chocolate can be mixed directly with whipping cream, to get ganache with different flavors and colors. Of course, you can also choose to add different spices, like coffee, nuts, tea, etc., to make different types of ganache.
Ganache has a rich chocolate flavor, with soft,thick texture and a strong consistency. You can either squeeze the cream as a cake decoration, or use it as a cake filling or coating. When ganache is in a liquid state, it can also be used as a cake topper. In some processes, it can be i be used as a candy filling for or truffle.
Of course, there is no absolutely unique ganache recipe, you may choose the type of chocolate, different operating temperature, and adjust the ratio of chocolate and cream according to different usages. For example, when we make the filling of molding chocolate, we may need soft ganache to achieve the flow effect; While for raw chocolate, since it needs to be cut, so the ganache will be hard. If we use white chocolate ganache, we need to reduce the proportion of cream appropriately and add some extra cocoa butter.
Ganache can be found in many recipes of western pastry masters,only by understanding the basic recipe and application of ganache can we flexibly adjust and use it.
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