Hard Ganache

We have seen those beautiful chocolate coated desserts, as we walk down the streets of New York. The smell of freshly baked breads filling the side walks, it just tempts us to walk in sit down, have a piece of that finely decorated desserts, with a cup of expresso. The clean silvers neatly arranged on the table, just welcoming you to join them to enjoy the freshness. It would be good to know how those shiny neatly coated chocolate desserts are made. The sheen of the chocolate depends on the tempering process. Usually tempering is done on a marble surface with the temperature being monitored. The ideal temperture for tempering dark chocolate is 84-86*F and in the case of white chocolate it would be 82-84*F.

There are different ways by which a dessert can be coated with chocolate and one of them is ganache which in french translates to: an emulsion of chocolate and cream. Ganache may also be made with butter or other liquids in place of cream.

There are two types of ganache (soft and hard).

Soft ganache:

Dark chocolate 1#4oz

Heavy cream 32floz

• Place the dark chocolate in a bowl
• Heat the cream to a simmer
• Pour the hot cream over the cocolate. Allow to stand for 1 minute, stirr until it is mixed thoroughly.
• It can be refrigerated for further use (needs to be melted on a double boiler when it is ready to be used again).

Hard ganache:

Dark chocolate 4#

Heavy cream 32floz

• Place the dark chocolate in a bowl
• Heat the cream to a simmer
• Pour the hot cream over the chocolate. Allow to stand for 1 minute, stirr until it is mixed.
• It is recommended to use the hard ganache immedietly (as it hardens quickly)
• Also can be stored in refrigerator for further use (needs to be melted on a double boiler when it ready to be used again).

Grape & Banana chocolate Wantons

This is a very simple dessert/appetizer, that you can prepare when you have guests that pop-in unexpected. It is a quick and easy appetizer to keep them engaged when you prepare that gourmet meal.

This recipe is for 6 people

Grapes 12ea
Banana sliced 2ea
Wonton wrapper 12ea
Chocolate spread 1cup
Egg Beaten 1ea
Vegetable oil for frying
Powdered sugar 20gms
Strawberry halves for garnish

1. Preheat oven to 220*F
2. Coat the edges of the wonton with the egg wash.
3. Place 1grape and banana slice with the chocolate spread in the centre of the wonton and fold into triangles. Seal it tightly but make sure the wonton has no holes.
4. Pour the oil in a medium sized pan and heat to 350*F.
5. Fry the wonton, in the oil (make sure to turn it constantly to get a even color).
6. Once fried transfer onto a paper towel to absorb excess oil.
7. Place in a sheet tray and place in the oven.
8. Finish the rest of the wonton the same way.
9. Once it ready for service, sprinkle the wontons with powdered sugar and garnish with strawberry halves.

When the guest bites into the wontons they get the melted chocolate and also the grapes break up leaving its juices. That is going to be a great treat for your guest (another reason for them to pop-in unexpectedly again).