The different types of ganache
What is a chocolate ganache?
The chocolate ganache is a pastry preparation composed essentially of two ingredients: chocolate and liquid cream. This emulsion, which has become a classic of French pastry, has an anecdotal origin that is quite amusing.
According to legend, in the mid-19th century, an apprentice pastry chef accidentally spilled hot cream on a batch of melted chocolate, resulting in a delicious and unexpected treat.
The resulting ganache was a hit, and it has since become a staple of French patisserie. The chocolate ganache is a versatile ingredient that can be used in a variety of desserts, from cakes and pastries to truffles and ice cream.
Today, chocolate ganache is a beloved ingredient in many bakeries and patisseries around the world. It's a testament to the power of chance and creativity in the culinary world.
For a dark chocolate ganache, choose a chocolate containing at least 60% cocoa. The higher the percentage, the firmer your ganache will be and the less sweet it will be.
The cream
Use a full-fat liquid cream (minimum 30% fat) UHT or pasteurized. The cream must be brought to a boil to ensure pasteurization and avoid any risk of bacterial contamination, especially if your ganache needs to remain at room temperature.
For a lactose-free version, you can replace the animal cream with vegetable cream (soya, almond, oat) available in the organic section. However, be sure to also check the composition of your chocolate, which often contains lactose, even dark chocolate.
The base recipe of dark chocolate ganache
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