A little extra touch to the cake
Recipe for gold chocolate ganache
If your classic ganache needs a twist, replace the traditional white or dark chocolate with golden caramel chocolate (Gold chocolate from Callebaut).
I have arrived at the following proportions to achieve a superb ganache.
Ingredients
- 200 gram Whipping Cream
- 200 gram Caramel chocolate
Instructions
- Pour the cream into a pot and heat it up to just below boiling point.
- While the cream heats up, chop the chocolate into small pieces (unless you're using chocolate chips).
- Put the chopped chocolate into a heatproof bowl.
- When the cream is hot, pour it over the chocolate.
- Let the cream and chocolate sit for 2-3 minutes before stirring to a homogeneous mass.
- Place a piece of cling film over the warm chocolate ganache. The film should be laid directly on the surface to prevent condensation from forming.
- Chill it overnight or until it sets. It takes a few hours.
- Once the ganache has set, take it out of the refrigerator.
- Remove the cling film and scrape off any chocolate that has stuck to it.
- Whip it with an electric mixer until it has the consistency of lightly whipped cream.
- Use it on a cake, in macarons, in a tart, or something entirely different.
