Recipe: Chocolate Ganache (Glaze/Mirror/朱古力鏡面)

Chocolate Ganache

Chocolate: Cream Ration
3-Way:
-Pouring/Mirror Glaze 1:2 to 2.5
-Piping 1:1
-Spreading/Frosting 1:1

This Glaze/Mirror is 1:2 ratio.  It is a little on the thick but still pourable side.

Ingredients:
Heavy Cream or Whipped Cream 2.5 part
70% Dark Chocolate 1part
Rum 1/2tsp (optional)
Honey 1Tsp

Use 2 squares of this chocolate bar.

Method:
  1. Set up a double boiler (aka Bain-marie) with a small/midsize saucepan and a small mixing bowl.  The water should not touch the bottom of the bowl and it should be simmer.
  2. Chop 2.5 part of chocolate into smaller pieces.
  3. Add 1 part of a heavy whipped cream or heavy cream in the bowl to warm up.
  4. Add chopped chocolate to the cream to melt by stirring the mixture slowly and thoroughly (but don't stir the air in it) for the perfect mirror effect.
  5. Add 1/2tsp of rum for flavor or make this step optional.
  6. Add 1Tsp of honey for flavor and shinney effect.
  7. Mix well to ensure smoothness.
  8. For Pouring/Mirror/Glaze:  Ready to pour.
  9. For Piping:  Take a hand-held beater to mix the ganache for approximate 5 minutes.  The color will change from dark brown color to light brown and texture is softer for piping.  Let the beaten ganache sits in room temperature for 1 hour to set for better piping texture.  Cover the beaten ganache with a piece of surround wrap and make sure to pressed it down to touch the ganache to avoid crust forming.
  10. For Spreading/Frosting:  From step 8, Store ganache at room temperature for at least 12 hours with a piece of surround wrap and make sure to pressed it down to touch the ganache to avoid crust forming.  The texture is not pourable but spreadable.  The color remains the same.
Glaze/Mirror 1:2.5 ratio will be more pourable.

Spreading/Frosting 1:1 Ratio


Notes:
Different flavors - Rum, 1tsp of Instant Coffee Ground

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