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: 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 . Chop 2.5 part of chocolate into smaller pieces. Add 1 part of a heavy whipped cream or heavy cream in the bowl to warm up. 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. Add 1/2tsp of rum for flavor or make this step optional. Add 1Tsp of honey for flavor and shinney effect. Mix well to ensure smoothness. For Pouring/Mirror/G