Friday, May 16, 2008

gary danko:
bittersweet chocolate ganache

2 ¼ c. heavy cream
1/3 c. granulated sugar
1 lb. 4 oz. 52% chocolate
4 oz. 70% chocolate
4 ½ oz. butter, room temp. [stick of butter]

[i used callebaut and askinosie - not sure about my final measurements - the askinosie chips (70% san jose del tambo sipping chocolate) kept disappearing since they were a bit on the addictive side].

scald the cream and sugar.

place both chocolates into a stainless steel bowl. pour the hot cream and sugar mixture over the chocolates.

let it sit for about a minute,

then whisk gently to emulsify. *try not to whisk vigorously because you want to avoid air bubbles.

when the mixture is emulsified, add the butter and incorporate gently with a rubber spatula.

when the mixture is emulsified, shiny and smooth,

then pour onto a flat ¼ sheet pan. chill in the refrigerator until set.

this is part four of six for the vanilla shortbread with bittersweet chocolate ganache recipe

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