HOMEMADE CHOCOLATE GANACHE-LECINQBLOG'S DESSERT SERIES-NUTRITION INFORMATION
I am CURRENTLY a PRACTICING PHYSICIAN .However, I did complete TWO YEARS of college studying GENERAL BIOCHEMISTRY AND MICROBIOLOGY, Food technology,Food Microbiology and Biochemistry prior to deciding that I am more inclined to the CLINICAL SIDE of things and hence decided to get into MEDICAL SCIENCE .I did very well in medical school thereafter and am now a "kick-ass" doctor .My interest in "Food" and the "Science of cooking" continues to this day and explains why I now have a Food blog as part of my LECINQBLOG family.I seek to dispel FOOD FADS, food myths via this food blog.I seek also to increase health awareness by canvassing for healthier diets.
First off all, a basic question answered.
WHAT IS GANACHE?
Ganache is a FRENCH word.Chocolate ganache is a thick gooey emulsion of DARK CHOCOLATE SOLIDS and creme.The dark chocolate solids are in themselves already a compound preparation of cocoa solids,cocoa butter and sugar-This mixture doesn't occur in nature, as all of you know that natural cocoa is bitter and has a different percentage of cocoa butter in it when made into a paste.The chocolate chips that we usually get at the supermarket are actually RECONSTITUTED cocoa chips from a DIFFERENT RATIO OF cocoa solids to cocoa butter with ADDED SUGAR.This enhances the taste and keeps the mixture MORE STABLE.
HOW TO PREPARE GANACHE AT HOME
Well, use the INDIRECT METHOD to warm the bowl while PREPARING THE GANACHE.
The reason why I WENT ALL FOOD SCIENTIST to explain to you all about the RECONSTITUTED nature of chocolate chips from the store, IS BECAUSE, given that fact that IT IS NOT NATURAL, it stands the danger of SPLITTING OR SEIZING, the moment we attempt to alter the ratio of things in it by adding something more,which is why, GENTLE INDIRECT HEAT IS REQUIRED, while we add the extra fat solids from the milk creme.
USE A WATER BATH for indirect heat and be ready to remove from heat if you see the mixure starting to split.
WHAT CONSTITUTES A GOOD GANACHE
a/It should be silky smooth
b/It should be thick enough and not flow like a watery sauce .IT SHOULD NOT just sit there like a mass either.Somewhere in between is a good consistency.
c/ It must have enough dark cocoa content in it to make it NOT TOO SWEET either.
MUCH LIKE HOW IT LOOKS IN THE PICTURE ABOVE.
WHAT DO I USE A GANACHE FOR?
a/First off, I MAKE IT and then eat it as is.Dip my finger and lick it,dip,lick,dip,lick,then lick the plate in the end..LOL..
b/It can be used to make something called CHOCOLATE TRUFFLES (mushroom truffles are a whole other thing, though).Chocolate truffles are a pop in your mouth kinda dessert.
c/It can be used to make mousse
d/It can be used as a cake icing/frosting.
e/It can be used in so many other desserts as a sauce/topping.
MAKE IT, EAT IT AND ENJOY!
POSTNOTE: Recipes not included due to plagiarism concerns.I device and design my own recipes all the time and I am saving up all recipes for a FUTURE VEGETARIAN COOKBOOK.
(Interested Cookbook publishers/food magazines/book agents/TV production houses , Please quote a valid office postal address and phone number along with your work email while sending a proposal to me.I regret to say that I am unable to respond to people contacting me with no OFFICIAL postal address or office phone number)
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Tags: #chocolate #ganache #desserts #cocoa #french #ovolactovegetarian #sauce #topping #cooking_techniques
