Klassische gepeitschte Ganache
Zutaten
Methode- 60g Kakaopulver - Terra Rossa
- 112g Kakaobutter
- 21g Zucker (Nachlauf)
- 404ml Einzelcreme
- 404ml Einzelcreme
- 30g Fischgelatine (oder 6 g Schweinegelatine)
- Melt the cocoa butter over a bain-marie (do not surpass 45ºC).
- Once melted blend in the cocoa powder with a hand-blender until smooth. Check the temperature, bring it down to 30-31ºC by stirring (do not incorporate air). Set aside until ready to use.
- In a saucepan, add 1st quantity of cream. Bring to a simmer. Pour over chocolate in 2-3 stages to prevent from splitting the mixture.
- Once the 1st cream has been incorporated, add gelatin while mixture is still quite warm. Blend until thoroughly combined.
- Add 2nd cream to mixture and blend until well combined. Transfer to an air-tight container covering the top of the ganache with plastic film wrap to prevent a skin from forming.
- Set in refrigerator for 24hrs for best results.
- When ready to use the ganache, add desired quantity to a cold mixing bowl. Whisk until medium/ hard peaks.
- Use immediately after whipping.
