Friday, November 18, 2011

Pomegranate Ganache

Today we are going to cover a third kind of ganache: BUTTER GANACHE. So far we have done multiple cream and water ganaches, so today I figured it was time to try out a new ganache formula. The method for butter ganache is very different than that of cream or water. You need to start with your butter soft and at room temperature, and you are going to cream to together with a liquid sweetener [in our case today- honey!], and then stream in your melted tempered chocolate, and lastly add any liquid flavoring. So, let's get to it! We are going to make Milk Chocolate Pomegranate Butter Ganache! This ganache can be cut and dipped in chocolate and served as a truffle, or it can be used to glaze a cake/cupcake, or use it as a filling for a cake [which I am going to use in tomorrows post!]

Pomegranate Ganache
Butter: 100g
Pomegranate Juice: 50g
Honey: 10g
Milk Chocolate: 320
1. Cream together softened butter and honey on low speed.
2. Stream in melted, tempered milk chocolate and continue to mix on low until completely incorporated. Scrape down the sides
3. Lastly, pour in the pomegranate juice and mix until homogenous.  
Now you can use the ganache as you like, allow it to crystallize and  cover in chocolate, fill a cake with it, or just eat it :]

Cream butter and honey
Chocolate ganache!

Pour it all out!


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