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"Nash on Ganache"
Talya P.
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Soft Ganache for bonbons
Equipment needed:
molds for chocolate, preferably polycarbonate molds
spatulas- metal ones that are straight and triangular - you need to find what best suits your style
piping bags- preferably disposable ones
baking sheets
Ingredients:
For dark chocolate:
250 g Dark Chocolate - the rule here is one part chocolate to one part cream, however, for a firmer texture, more chocolate can be used.
250 g cream- use 38% to 40% if possible, UHT is good for extra shelf life
60 g butter at room temperature
1 tablespoon of Invert sugar or glucose or even honey can replace the invert syrup, but adds taste
note: the syrup and butter aid in texture, and shelf life but can be left out. The invert also aids in emulsifying
For milk chocolate:
375 g milk chocolate (one and a half part chocolate or more to one part cream)
250 g cream
60g butter
1 tablespoon of Invert sugar or glucose or honey
For white chocolate: ( two parts chocolate or more to one part cream)
500 g white chocolate
250 g cream
60g butter
1 tablespoon of Invert sugar or glucose or honey
There are two methods that I use to prepare the ganache:
Method 1 (quicker, but I prefer method 2)
Place the chopped pieces of chocolate into a bowl.
Bring the cream to almost boiling, turn off the flame and let it cool for just a few minutes. Add the invert or glucose and mix.
Pour the cream gradually over the chocolate while mixing. Some people like to pour it all at once, wait a few miutes and then mix. Make sure that the temperature of the ganache mixture stays between 34.5o-41o C (94o-106oF) while mixing. You may give it a zap with the hairdryer or in the microwave if necessary.
When the ganache reaches 35o C (95o F) add the butter, which is at room temperature. Mix gently until all the butter is incorporated. Cover the surface of the ganache with Saran wrap and leave on counter overnight. If the room temperature is too hot, put the ganache in the fridge after it has cooled down to room temperature. You may even wait only a few hours if you are in a rush. Waiting stabilizes or crystalizes the ganache.
Method 2:
Heat the cream to just before boiling point, add the butter after it has cooled a bit and then add the invert or glucose after it has cooled down considerably. This makes for more effective use of the invert syrup. Allow the cream to cool down to room temperature.
Temper the chocolate. While it is still melted, but tempered, add the room temperature cream to the melted tempered chocolate and mix.
Cover the surface of the ganache with Saran wrap and leave on counter overnight. If the room temperature is too hot, put the ganache in the fridge after it has cooled down to room temperature. You may even wait only a few hours if you are in a rush. Waiting stabilizes or crystalizes the ganache.
Note: Some of the cream may be replaced with other liquid, such as fruit puree or liqueur. I would begin with 1-3 tablespoons. Spices, teas, or herbs may be added to the cream while boiling. Just remember to strain them out before adding the cream to the ganache.
Preparing the shells:
Prepare the shells the day before you need to fill them. Temper the chocolate. Pour the chocolate, with the help of a ladle, into all the cavities of the mold. Using the wrong end of a spatula, tap the sides of the mold a few times to help the chocolate settle in nicely. Then using the spatula, scrape off all excess chocolate from the top and sides of the mold. Try to get the mold clean quickly. Tap or bang the mold on the counter a few times, in order to let the air bubbles escape. I suggest beginning with a cavity shape that is round and simple. After tapping the air bubbles out, hold the mold upside down over a large bowl or even a sheet of baking paper, and let the chocolate "rain" out of the mold. While holding it upside down with one hand, use the other to scrape the excess chocolate off the mold. Do this until there is hardly any extra chocolate dripping off. Place the mold upside down onto a clean baking sheet for a few minutes - 2-3 at the most. Then pick it up and once again scrape the surface clean of any excess chocolate. Let the mold sit a few minutes cavity side up until you see the chocolate hardening. At this point it is good to set it on its side so there is air flow all around the mold. You may even have a fan blowing on to it.
After the chocolate shells have cooled completely the following day, or at least a few hours later, and after the ganache has crystalized it can be used. If needed you may warm it up slightly, making sure it is not too warm or it will melt the chocolate shells that need to be filled. If it was in the fridge, it must be at least room temperature prior to using it.
Fill a piping bag with the ganache and pipe ganache into each shell. Do not fill the shell or cavity to its surface, or it will be difficult to "close" with chocolate. Bring the mold up to eye level and make sure no ganache is above the surface level of the shell. If the ganache is too solid, filling the shell will be difficult. Warm it up slightly. Make sure that the ganache hardens and forms a membrane on its surface before attempting "closing"!
Temper more chocolate and then ladle the chocolate gently over the filled cavities. Using a good long spatula, wipe all excess chocolate of the surface of the mold. When the chocolate has cooled down and completely hardened you may remove the bonbons from the mold. Give the mold a bang on the counter, cavity side up! It is then best to place a piece of baking paper on the top of the mold to prevent the bonbons from falling from a height and then turn it over. Hopefully the bonbons will just slide out. If not put the mold into the freezer for a minute or two and repeat the process of removing. Sometimes, some banging may be necessary- on the back side of the mold.
chocolate should contract away from mold
fill with ganache
close bottoms
remove carefully so they don't fall from a height
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