Choc Ganache

Ingredients: 
170g Dark Chocolate (I used the Cadbury Old Gold 70% Cocoa) 
1 can (170g) Nestle Cream Pure Dairy Sterlised Cream 
 

Method: 
1. Heat the choc in a microwave oven at short bursts of 20 sec at med heat until all the choc is melted. Be careful not to burn the choc. 
2. Pour the can of cream into the melted choc and mix well until the two ingredients are incorporated. 

Done! 


by Brenda

GLACAGE AU CHOCOLATE

75g water
150g sugar
150g liquid glucose( or corn syrup )
100g condensed milk
5 - 6 gelatine sheets( soaked and squeezed )
150g dark couverture( chopped up )

- Bring water, glucose and sugar to a boil before whisking in the condensed milk.
- Dump in the chocolate and whisk till melted but don't let it boil.
- Turn the heat off and add in the gelatine and whisk/stir till completely dissolved.


by curryman

CHOCOLATE MIRROR GLAZE

125 g cream
125 g water
150 g sugar
60 g cocoa( use Van Houten or any dutch processed ones )
5 - 6 gelatine sheets( soaked and squeezed ) 

- In a pot, dry whisk the cocoa and sugar. Drizzle in the water, whisking continuously to form a paste.
- Add in the cream and heat it up gently but not to boil.
- Dump in the gelatine and turn off the heat. Whisk/stir till gelatine is completely dissolved.
- Leave to cool down to around room temperature before pouring over a cold cake placed on a wire rack & tray.


by curryman