| If chocolate in and of itself weren't good enough, | | | | mixture and melting it. Then bring it to room |
| someone had to go and add cream to the mix, | | | | temperature and beat cream into it until the mix |
| creating the first chocolate ganache. This | | | | is creamy and smooth. |
| wonderful mix is the base for so many treats | | | | The second and perhaps the most foolproof |
| they're impossible to list. | | | | method for making ganache at home is to bring |
| Credit perhaps goes to the Swiss, who in | | | | the cream to a boil first, remove it from heat and |
| perfecting the art of chocolate making, were the | | | | then beat the chocolate into the cream. This |
| first to add powdered milk to the chocolate mix. | | | | avoids burning the chocolate in the mix, which is a |
| True ganache, however, involves the use of | | | | very easy thing to do, unfortunately. While cream |
| cream, giving the chocolate made from the | | | | will burn, too, it's easier to watch and, thus, this |
| process a truly heavenly taste. | | | | method is a preferred one for home chefs who |
| Ganache in its best form is used as the base for | | | | want to create their own ganache. |
| truffles, cakes, mousse and more. While it might | | | | Using this base, chocolate chefs at home can |
| seem making the chocolate formula for ganache | | | | create their own mousse by adding more cream |
| would be a well-kept secret that's hard to | | | | or they can create a sifter product for candies by |
| replicate, that's simply not so. | | | | adding a bit more chocolate. Experimentation is |
| Making ganache at home isn't terribly tough if | | | | key, try adding some of your favorite fruits, |
| patience is applied and the maker is set for a | | | | jams or nuts to the ganache for truffles or layer |
| possible failure or two at the start. | | | | it in between cake sections for a desserts that's |
| Ganache itself is simply a mixture of equal parts | | | | to die for. |
| of cream and chocolate. It's heated and mixed | | | | Remember, though, the expert ganache makers |
| together and then used with other ingredients to | | | | from world famous chocolate houses have spent |
| form the basis for a whole slew of delightful | | | | years perfecting their craft. What's made at |
| confections. | | | | home is not likely to taste the same as a |
| While some of the best makers of chocolate | | | | ganache imported from a famous maker in |
| might use a more complex method, there are | | | | France, Switzerland or elsewhere. |
| two worthy of trying in home kitchens. | | | | Want to learn more about the fascinating history |
| The first involves taking the chocolate for the | | | | of chocolate? See additional articles by this author. |