Many ask for Choco Ganache recipes that I usually use for toppings. The recipe is simple, the important thing is to know the technique. Here I share a photo of choco ganache from yesterday's left for topping. So 1 recipe can be for 2 sizes of 20 or 22 sizes, according to the desired thickness. And for thick texture can be adjusted to the amount of liquid milk mixture. But it's better thick because it's not easy to widen. Then, for the DCC brand, liquid milk, and butter are free according to taste. The results of the choco ganache topping look hard, but soft when bitten and melted in the mouth. Why economical, because using whipped cream but using liquid milk.
CHOCOLATE GANACHE (ECONOMIC)
Ingredients :
250 gr dark cooking chocolate (dcc)
80 - 100 ml of full cream liquid milk
1 tablespoon of butter
How to make:
Cut small dcc and put it in a small pan, set aside.
Heat liquid milk, just until the edges are bubbly, turn off the heat. Pour gently into the dcc, stirring until melted. Then, add butter and mix well or until shiny. If dcc is still clumping on the team, stir until it melts evenly.
Tips:
When adding liquid milk to taste, if it's enough, stop it.
When the team returns because dcc is still clumping, pay attention not to get exposed to water.
For the team, the way the pan contains dcc, put it in a larger pan containing hot water.
If the choco ganache is still left over, it can be stored in the refrigerator, not freezer. When you want to wear it can be poured until it melts again.
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@rerycore