quote:

Firm ganaches will survive for 2 weeks no problem. A truly pourable ganache (as in pourable at room temperature) has a shorter lifetime, though - a week or less at room temperature.

Refrigerated, both types have greatly extended lifetimes. The pourable variety will last perhaps 3-4 weeks, the firm type as much as 2 months. However, the flavour will gradually deteriorate.

Alex Rast
Alex_Rast_Alternate@hushmail.com

So simple when you know how!! [8)]

I guess the shelf life isn't too long though??? A couple of weeks perhaps?

Any ideas??

Thanks

TC

quote:

Chocolate sauce is the easiest thing in the world. All you need to do is make ganache. To make ganache, you grate the chocolate of your choice (or chop it if you don't have the patience) and then pour hot cream over it. Then you fold the chocolate gently into the cream until the whole thing is a smooth mass. The ratio of cream to chocolate determines the viscosity. So, for the runny stuff, you want 1 part chocolate, 2 parts cream. For really thick but sort-of-runny-when-warm, you need 1 to 1 ratio. The spreadable consistency also starts here, once the ganache has cooled. Or for very thick spreadable, go for 3 parts chocolate to 2 parts cream. It's best, too, to increase the fat percentage of the cream as you go up in ratio - so that 1 part chocolate to 2 parts cream wants 36% fat or less, (English single cream is ideal) 1 to 1 is perhaps best at 40%, 3 to 2 is best at about 45% (English double cream)

The only caveat with ganache is that you shouldn't try and reheat it. It will separate and be ruined (unless you take the time to temper while reheating, a tricky process indeed)

Alex Rast
Alex_Rast_Alternate@hushmail.com

Hi, does anyone out there know how to make chocolate sauce[?]
I would like to make some thick enough to spread on bread, and to make some runny enough to pour on ice cream, etc?

TC