MEASUREMENTS IN GRAMS
400 g of white cocoa for coating melting
100 g of heavy whipping cream
MEASUREMENTS IN CUPS
2 2⁄3 cups of white cocoa for coating melting
1⁄2 cup of heavy whipping cream
PREPARATION
Preparation in saucepan
1. Bring the cream to a boil in a saucepan, remove from the heat, and let stand for a few minutes to lower the temperature.
2. Add the cream to the chocolate and let the heat begin to melt the chocolate slowly.
3. After approximately 5 minutes, stir until the chocolate is blended from the center to the edges.
4. As the amount of cream is small in relation to the chocolate, some pieces of chocolate remain undissolved, place in a bain marie for a few minutes taking care not to burn the chocolate. Stir constantly until a smooth and homogeneous ganache is obtained.
5. Cover with plastic wrap and let it rest overnight outside the refrigerator. Keep in mind that to use the ganache in the cakes, it must have at least 4 hours of standing time, that is to say, that it can be used as soon as you make it.
6. It can be kept in the refrigerator for one month and in the freezer for 3 months.
Preparation in microwave
1. Heat the cream until it comes to a boil and remove it to lower the temperature.
2. Place the chopped chocolate in a microwave-safe bowl, preferably plastic, not glass, with the cream (between 30 and 36% fat content) and heat in 30-second intervals until the preparation completely melts.
3. Stir until homogenized, no chocolate lumps should remain. The mixture should be smooth and of a uniform color. No streaks.
4. Let stand outside the refrigerator until the temperature drops.
5. Cover with plastic wrap and let stand overnight outside the refrigerator. Keep in mind that to use the ganache in the cakes, it must have at least 4 hours of standing time, that is to say, it cannot be used as soon as you make it.
6. It can be kept in the refrigerator for one month and in the freezer for 3 months.
Tips: Our ganache must be conditioned according to the room temperature. By this, I mean that the proportions we will use of chocolate and cream will be different in winter than in summer.
Here is my table of proportions for white chocolate ganache:
Up to 18° C use a proportion of 3 and 1⁄2 parts of chocolate and 1 part of heavy whipping cream.
In grams: 350 g of chocolate and 100 g of heavy whipping cream.
From 19° to 24° C use a proportion of 4 parts of chocolate to 1 part of heavy whipping cream.
In grams: 400 g of chocolate and 100 g of heavy whipping cream.
From 25° to 34° C use a proportion of 5 parts of chocolate to 1 part of heavy whipping cream.
In grams: 500 g of chocolate and 100 g of heavy whipping cream.
More than 35° C use a proportion of 6 parts of chocolate to 1 part of heavy whipping cream.
In grams: 600 g of chocolate and 100 g of heavy whipping cream.
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17 сен 2024
