Custom Rose Blend Milk Chocolate Ganache

Preparation info

  • Difficulty

    Easy

  • Makes About

    ¾ cup

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Ingredients

VOLUME WEIGHT
white chocolate containing cocoa butter, chopped . 2.4 ounces 68 grams
bittersweet chocolate, 60% to 62% cacao, chopped . 2.4 ounces 68 grams
heavy cream ¼ cup plus 2 tablespoons (89 ml) 3.1 ounces 87 grams

Method

Have ready a fine-mesh strainer suspended over a small glass bowl.

In a food processor, process the white chocolate and bittersweet chocolate until very fine.

In a 1 cup or larger microwavable measure with a spout (or in a small saucepan over medium heat, stirring often), scald the cream (heat it to the boiling point; small bubbles will form around the periphery).

With the motor of the food processor running, pour the cream through the feed tube in a steady stream. Process for a few seconds until smooth, scraping down the sides of the bowl as needed. Press the mixture through the strainer and let it sit for 1 hour. Cover it with plastic wrap and let it cool for 2 to 3 hours, or until the mixture is thick enough to hold a well defined impression (68° to 72°F/20° to 22°C). Remove 1 tablespoon, which will be used to make a turtle for the décor, and let it set or chill until firm enough to mold.

The ganache keeps in an airtight container for 3 days at cool room temperature, 2 weeks refrigerated, and 6 months frozen. To restore to spreading consistency, defrost, if frozen, and reheat in a microwave with 3 second bursts, or in a double boiler set over hot, not simmering, water (do not let the bottom of the container touch the water), stirring gently to ensure that it does not overheat or incorporate any air.

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