Liqueur Ganache
Preparation info
Difficulty
Medium
Yield:
120 Pieces
Appears in
Chocolates and Confections
Published 2007
Ingredients
| Heavy cream | |||
| Glucose syrup | |||
| Dark chocolate, unmelted, tempered, chopped | |||
| Butter, soft | |||
| Spirit or liqueur | |||
| Batch Size | |||
| Dark chocolate, melted, tempered, for precoating | as needed | ||
| Garnish for finishing | as needed |
Method
- Combine the cream and glucose syrup in a saucepan. Bring to a boil.
- Pour the hot cream mixture over the chopped dark chocolate and let sit for 1 minute to allow the chocolate to melt.
- Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
- Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 34°C/94°F.
- Stir the softened butter into the ganache, taking care that no lumps of butter remain.
- Stream in the spirit or liqueur, stirring until the mixture is homogeneous.
- Pour the ganache into a hotel pan, allowing the ganache to cover the bottom of the pan in a thin layer. Place plastic wrap directly on the surface of the ganache. Allow to rest at room temperature until slightly firm and of a plastic consistency. This may take 1 hour, depending on the ambient temperature.
- Agitate the ganache lightly by placing it on a marble slab and working it gently to induce crystallization.
- Pipe as desired. Allow to crystallize at room temperature until firm enough to handle, about 20 minutes.
- Precoat the piped ganache in the tempered dark chocolate by hand-dipping.
- Finish as desired.
© 2007 All rights reserved. Published by Wiley.