Ganache Glaze
Ingredients
Ingredients for about 900 g (glaze for 6–7 tortes 10in (26 cm) in diameter)
- 1 cup 250 ml Milk
- ⅓ cup 85 ml Whipped cream
- ¼ cup 50 g Sugar
- ¼ cup 65 ml Water
- ¼ cup 65 ml Glucose syrup
- viscous starch syrup, see tip below
- 14 oz 400 g Dark couverture chocolate
Instructions
- Boil all the ingredients except the couverture chocolate in a saucepan.
- Remove from heat and then stir in the finely chopped chocolate until it is completely melted.
- Then homogenize the mixture by moving an immersion blender in circles.
- While blending, do not bring the blender near the surface, or else air will mix in and emulsify the smooth, glossy glaze.
Notes / Tips / Wine Advice:
If you do not have glucose syrup at your disposal, it can be replaced with simple syrup (see p. 40) or you can raise the amount of milk and whipped cream by a total of ¼ cup (65 ml). The finished glaze can be stored for 2–3 weeks and must only be warmed in a warm water bath. You may also want to thin it with some water or make it more viscous by adding chocolate.
