Will type the recipe for the ganache and swirl tomorrow. Till my next post, xoxo, Ophelia.
Recipe for the Chocolate Ganache
250 gm Bitter Sweet Couvertures
31 gm Butter, thaw for 15 minutes till it soften slighly
250 ml Whipping Cream [brands like "Anchor", "Emborg", "Shani"]
- Break up the couvertures & put it in a bowl together with the soften butter.
- Pour Whipping Cream in a small pot on medium low heat & bring it to a gentle boil [dont over boil].
- Pour in the hot Whipping Cream onto the couvertures & butter & stir till the couverture melt. Use two big spoons to help melt the couverture. Continue till you have a thick & smooth consistency. Set aside to cool.
- Place the cake on a rack & over a bowl which has a flat bottom so that there is enuf space when you want to scrape it when doing the swirls. Pour the ganache over the cake & let the excess drip onto the bowl. Leave it for about 30 minutes for it to set. Then place the cake & then cover the excess ganache & put in the fridge for the ganache to "harden" enough so that you can use a melon scoop to scoop out balls of ganache & roll over with ground pistachio or do like what I did; make into swirls & place on cake; I feel it look more regal.
a) you have to work fast when you are doing the swirls or melon ball shape as the ganache melts quite fast. I was doing 3/4 of the swirl when it became slightly soft so I put it back in the fridge for a short while till I can continue. I must say that though it was a little messy doing this; the amount of happiness it gave me after completing the swirls was worth all the effort;
b) For this portion it is enough for a 7" cake and if your cake is 9" round; just double up :)
c) Remove excess ganache from fridge and if you are doing the swirls, remember that you cant do straight away as the ganache is a little hard so it may "break" when you curl it. It has to be not too hard Nor not to soft. Leave for a couple of minutes after removing from fridge & play around with it. The tool I use is just the one that is used to curl up butter.
Till my next post, xoxo, Ophelia