37 Ganache

Forming a shiny, stable, smooth emulsion of chocolate and liquid used for pastries and confections. Pour hot cream over chocolate to soften the chocolate before gently using rubber spatula to blend by hand without incorporating air into the ganache.
Forming a shiny, stable, smooth emulsion of chocolate and liquid used for pastries and confections. Pour hot cream over chocolate to soften the chocolate before blending with an immersion blender, keeping the blade under the surface of the ganache to avoid incorporating air into the ganache.
© San Francisco Baking Institute | Photography by Frank Wing, Joe Burns, Steve Hunt, Latvis Photography and SFBI staff
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