Recipe by Sarah Phillips; Food styling and photos by Sarah Phillips © 2000 Sarah Phillips CraftyBaking.com
I think this is one of my first step-by-step tutorials that I did for this website back in 2000. I always had a vision of wanting to post informative recipes with color photos. We started out with small photos and have since enlarged ad expanded this format. This website has grown so much since that time.
All ganache starts out with a rich mixture made from varying proportions of chopped chocolate and boiled heavy pastuerized cream, cooled to various degrees of temperature and mixed in certain ways, yielding different uses. Ganache can be flavored, as in this recipe with raspberry candy oil or have extra ingredients added, such as butter for richness, and corn syrup for shine! This is used in our Bûche de Noël or Christmas Yule Log Cake Recipe.
At first glance, it appears that ganache is a simple mixture of just two ingredients, heavy cream and chocolate. But, there's a lot more science going on behind the scenes to give you a successful ganache mixture that won't separate, become grainy, hard, crack, curdle or firm.
FROSTING, ICING, ETC RECIPE HELP