Ming says: Ganache and I have a history. I almost OD'd on that simple but wonderful chocolate topping years ago at Fauchon in Paris, where I was challenged by Pierre Hermé, the esteemed pastry chef there, to scale up a ganache recipe. Involved were about two thousand dollars' worth of deluxe chocolate, cream, and a thirty-gallon kettle. I miscalculated the amount of cream needed for the new recipe and soon the kettle held ganache to the very, very rim. Pierre was not amused, and neither was I. It wasn't long before there was ganache everywhere, even inside my socks.
But only pleasure awaits you when you make this luscious dessert basic that's used in so many ways—as a frosting and glaze, for fillings, as a mousse and chocolate truffle base, and more. If you like to make sweets and you have ganache on hand, you're really way ahead.
Ganache also makes a great chocolate sauce for ice cream. Just heat the ganache over boiling water until it's pourable. For a quick, delicious chocolate mousse, fold whipped cream into ganache. The greater proportion of ganache to cream, the more intensely chocolate the result. Use warm ganache as a dip for fruit such as strawberries or orange segments. To make the ultimate hot chocolate, heat heavy cream and add as much ganache as you like.... Read more.
In a medium saucepan, combine the cream and sugar and heat over medium heat just until hot.
In a medium bowl, combine the butter and chocolate.
Add the cream mixture and whisk until smooth.
Pour the ganache into a shallow plastic or non-reactive metal container, and allow the ganache to cool to room temperature.
Use or store, refrigerated. Lasts 2 weeks, refrigerated.
If at all possible, avoid using ultrapasteurized heavy cream to make this. The regular pasteurized product has a richer, deeper flavor. To break up the chocolate easily for melting, put it in a clean plastic garbage bag or large resealable plastic bag, wrap the bag in a kitchen towel, and, using a mallet or hammer, smash the chocolate through the towel.
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Darwin ---the capital city of the Northern Territory Darwin has a pace that might - almost - be described as brisk, at least by Northern Territory standards. The city's populace now reflects its proximity to Asia: the mix of some 50 cultures including Aborigines, Vietnamese, Filipinos, Malays, New Guineans, Pacific Islanders, Japanese, Indonesians and European Australians, provides a strong cosmopolitan flavour. The Northern Territory’s capital, Darwin was founded in 1869, after more than 40 years of failed settlements in the north – abandoned one after another because of malaria outbreaks, cyclones, Aboriginal attacks and supply failure due to the sheer distance from the other white settlements. It was named after Charles Darwin, one of whose shipmates on the Beagle discovered the bay in 1839. The best way to appreciate Darwin's multiethnic mix is to visit this market, held every Thursday and Sunday evening from April to October, with stalls selling foods from around the world and handmade craft including crocodile products, indigenous art and jewellery. If you have come to Darwin city, you will understand the local culture and history of Darwin, taste some delicious food and enjoy the amazing scenery here ,also take some photo is a pretty good experience . do you think so. If you can ,take the photo to the profession canvas prints shop to made a canvas painting, it is can as a gift to your friends or hangs in your home to add more beauty to your home. My Canvas Prints-Canvas Prints http://www.mycanvasprints.com.au/home/
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