Humble Cuisine - Super Easy Chocolate Ganache Recipe Here are a few...

Humble Cuisine

            about this blog!



              i enjoy cooking.

           it's as simple as that.         (sometimes i'll even bake,

          if i have the patience.)

     i am definitely a fan of things

       like butter and bacon, but

       i also believe it is absolutely    possible to cook incredible meals

           that are also healthy

         and low-fat/low calorie.

       i especially love discovering

        new recipes, techniques,

     and cooking/kitchen products,

and now i can share them with you,

  as well as my personal endeavors!



                      ♦♦♦


                   say hi!



    primary tumblr: real reason

 'There are things you do because   they feel right & they may make    no sense & they may make no  money & it may be the real reason  we are here: to love each other &  to eat each other's cooking & say              it was good.'



     ~ StoryPeople:Real Reason



                      ♦♦♦



November 10
Super Easy Chocolate Ganache Recipe Here are a few tips (as well as a tutorial and interesting history) by Joy of Baking: To make a glaze or coating: use one part cream to three parts chocolate. To make a truffle filling: use one part cream to two parts chocolate. To make a light filling: use one part cream to one part chocolate. Refrigerated ganache can be whipped for fillings and frostings or formed into truffles. When warm, ganache can be poured over whatever you like to make a smooth, shiny glaze. When chilled it can be spread like regular frosting. If covering a cake with ganache that is to be refrigerated, make sure the cake is cold before frosting. This will ensure that the ganache does not dull when stored in the refrigerator. (via Wasabimon!) a must know for any baker. so easy, yet so impressive to others!

Super Easy Chocolate Ganache Recipe

Here are a few tips (as well as a tutorial and interesting history) by Joy of Baking:
    • To make a glaze or coating: use one part cream to three parts chocolate.
    • To make a truffle filling: use one part cream to two parts chocolate.
      • To make a light filling: use one part cream to one part chocolate.
      • Refrigerated ganache can be whipped for fillings and frostings or formed into truffles.
      • When warm, ganache can be poured over whatever you like to make a smooth, shiny glaze.
      • When chilled it can be spread like regular frosting.
      • If covering a cake with ganache that is to be refrigerated, make sure the cake is cold before frosting. This will ensure that the ganache does not dull when stored in the refrigerator.

    (via Wasabimon!)

    a must know for any baker. so easy, yet so impressive to others!