在烘烤中，一个好的食谱可能会为您努力。以蛋糕为例。您无需为您想要制作的每种甜点学习新的蛋糕食谱；有时您只需要学习一个。Ganache是​​另一个这样的食谱主力。Ganache是​​一种经典的法国融合巧克力和浓奶油，可以用多种方式来制作：为蛋糕制作糖霜和釉料，或者是从软糖酱到松露和折磨的任何东西的成分。

One ganache, many desserts

With one ganache recipe, you can create a surprising variety of chocolate desserts. Whisk in some milk and a pinch of salt and you’ve gotrich, thick hot chocolate- 比传统可可的热巧克力更丰富。加入一些黄油和玉米糖浆，你有一个粘糊糊的，stick-to-your-spoon hot fudge saucethat will please both kids and grown-ups. Add eggs and flour for a deliciousmousse-like chocolate tortethat’s light and moist. Or chill, roll, coat, and dust with cocoa and you’ve got incrediblehomemade trufflesthat are guaranteed to impress your loved ones (Valentine’s Day, anyone?). And to make truffles even more interesting, you can flavor your ganache with liqueurs like amaretto or Kahlúa, or with mint extract or espresso. With all these possibilities, it’s no wonder ganache is a staple in every pastry chef’s kitchen—and we hope it’ll be a part of yours, too.

Our ganache method is a breeze. Though it may sound complex, ganache is actually very easy to make. And we make it even easier by using a food processor. Simply grind chopped semisweet chocolate in the processor, add hot heavy cream, and process until smooth. That’s it. You don’t have to temper the chocolate—which involves bringing it to specific temperatures to stabilize it and give it a uniform sheen—or even use a thermometer. The only cooking you have to do is boiling the cream. It’s that easy. But there is one small thing you need to be careful of: Make sure you don’t overwork the ganache after you add the cream. You want to run the processor just until the mixture is smooth; otherwise, the cream will whip and the ganache will become too thick.

Choosing chocolate for ganache

People say that for cooking, you should use only a wine you would drink. We think the same holds true for chocolate: Use only a chocolate you would eat straight from the package. Since chocolate is one of only two ingredients in ganache, the flavor of the ganache will depend largely on the flavor of the chocolate.

我们的Ganache是​​用半甜巧克力制成的which is loosely defined by the Food and Drug Administration as having at least 35% total cacao bean content. Most semisweet chocolates, however, have anywhere from 55% to 70% cacao, and some go even higher. But higher cacao content doesn’t necessarily mean better chocolate. The best way to learn what type of chocolate you prefer is to try several kinds. Expensive, high-percentage brands tend to be bitter and complex, traits that are appealing to some people. Chocolates with lower cacao content tend to be sweeter. So if you like the taste of milk chocolate, you might like these chocolates better. We prefer a chocolate that’s between 55% and 60% because it’s rich and moderately sweet without a strong bitter edge, and it produces consistent results when making ganache. Ganache made with higher-percentage chocolate may be less stable and prone to seizing.

不要通过使用巧克力片砍倒拐角。它们通常包含添加的成分，可以帮助它们在烘烤时保持形状，但可以转化为过于浓密的粘性甘纳奇（Ganache）。