JModius1972
02-13-2009, 02:43 PM
Well, I've gotten through the first half of this so far, so I'll post that much. I'll do the rest this afternoon, and hope it doesn't fail. There also doesn't seem to be a lot of desert-type threads here, so what the hell...
Supplies:
14 oz. of bittersweet chocolate (don't skimp here...get the best you can afford. It'll make all the difference in the end)
8 oz. 35% cream
8 oz. either bittersweet or milk chocolate for dipping
Assorted toppings. I'm doing cocoa powder, ground walnuts and ground pistachios.
First thing you've gotta do is chop the 14 oz. of bittersweet chocolate into small pieces and place in a heat proof bowl. I used stainless steel. It helps to have a sharp chef's knife or something like that.
http://img.photobucket.com/albums/v518/JModius/procedure01.jpg
Place the 8 oz. of 35% cream (whipping cream, basically) in a saucepan and slowly bring to a boil. Medium heat works the best. If you do this too quickly, you'll burn it to the pot and that's a mess to clean. A little patience goes a long way.
http://img.photobucket.com/albums/v518/JModius/procedure02.jpg
Pour the hot cream over the chopped chocolate and start stirring to melt. Don't be tempted to add the chocolate to the sauce pan. That'll seize the whole mixture into a solid mass and you're screwed. There's plenty of heat in the cream to melt everything.
http://img.photobucket.com/albums/v518/JModius/procedure03.jpg
Keep stirring until you have a nice smooth consistency. At this point, place the bowl of ganache in the fridge until it thickens enough to roll into balls. It should take a few hours. This is the point I'm at right now, so once mine is ready, I'll carry on.
http://img.photobucket.com/albums/v518/JModius/procedure04.jpg
Supplies:
14 oz. of bittersweet chocolate (don't skimp here...get the best you can afford. It'll make all the difference in the end)
8 oz. 35% cream
8 oz. either bittersweet or milk chocolate for dipping
Assorted toppings. I'm doing cocoa powder, ground walnuts and ground pistachios.
First thing you've gotta do is chop the 14 oz. of bittersweet chocolate into small pieces and place in a heat proof bowl. I used stainless steel. It helps to have a sharp chef's knife or something like that.
http://img.photobucket.com/albums/v518/JModius/procedure01.jpg
Place the 8 oz. of 35% cream (whipping cream, basically) in a saucepan and slowly bring to a boil. Medium heat works the best. If you do this too quickly, you'll burn it to the pot and that's a mess to clean. A little patience goes a long way.
http://img.photobucket.com/albums/v518/JModius/procedure02.jpg
Pour the hot cream over the chopped chocolate and start stirring to melt. Don't be tempted to add the chocolate to the sauce pan. That'll seize the whole mixture into a solid mass and you're screwed. There's plenty of heat in the cream to melt everything.
http://img.photobucket.com/albums/v518/JModius/procedure03.jpg
Keep stirring until you have a nice smooth consistency. At this point, place the bowl of ganache in the fridge until it thickens enough to roll into balls. It should take a few hours. This is the point I'm at right now, so once mine is ready, I'll carry on.
http://img.photobucket.com/albums/v518/JModius/procedure04.jpg