ganache

A delicious chocolate layer that covers the cakes and cupcakes and creates a beautiful painting as if it was created by a painter... This beauty, which is the final and striking touch, is known as "ganache". It is basically based on melting two materials at the right temperature and resting them. When you think about it like this, it seems very practical to make, but it requires serious care. Finding the right temperature and preventing the two ingredients from solidifying while they are still on the stove is a serious matter.

Come on, let's explain it. Let's put the chocolate and cream on the counter. If you wish, you can use couverture dark chocolate or, if you cannot find it, a good quality chocolate. We need a sauce pot and a spatula. If they have arrived and everything is ready, we start! Now come the delicious cakes, delicious cakes, desserts...

Put the cream in the sauce pot. Light the stove. Heat the cream over low heat only, do not boil it.

Add the chocolate into the cream.

Stir until melted.

After the chocolate melts completely and you obtain a homogeneous mixture, put the ganache in a bowl and stretch it over.

Let it rest in the refrigerator for a while. You can use it to make any dessert you want. Bon appetit!

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