Ganache is one of the mainstays of pastry chefs'kitchens. It's a mixture of butter and good chocolate that can be made into thick, soft candy or thin, flowing, depending on how it's used. Rough Ganatche is used to make truffles and other candies, medium Ganatche is used between layers of cake, and thin Ganatche is used to make cakes, pastries and feet cakes.
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Ganatche's basics
Ganatche is made by beating butter heavily with heat and pouring it on chocolate chopped or scraped. Chocolate melts when stirred to form a silky consistency. Chocolate should be couverture, a French term for chocolate containing all natural ingredients and high cocoa content. The basic mixture is equal amounts of butter and chocolate. It can be thicker by adding more chocolate or thinner by using less chocolate. If poured out while hot, it will keep luster. If it is cooled, it will thicken to a dispersible consistency. < p > < H3 > cooling < / H3 > < p > sometimes Ganache is used as a warm glaze. If it's used as a filling between cake layers or truffles, it looks too liquid when it gets hot. However, when it cools, it begins to thicken itself. At room temperature, it should be soft and spreadable, especially when it is cooled and stirred gently. To make Ganache hard enough to truffle the center, refrigerate in a shallow container for at least an hour. If Ganache does not become thicker during cooling, further attention may be needed.