As a chocolatier, I use ganache in many of the recipes and demonstrations I share online so I thought I should produce an easy how to guide covering some of the ratio options for ganache. With this guide, you should be able to create any kind of ganache for any dessert with any flavour combination! These are the three basic ratios every chocolatier uses when making chocolate ganache.
I am constantly on a search for new fabulous flavour pairings for chocolate and thanks to the complexity of this food there’s a lot of road ahead of me! My next chocolatey adventure takes place during a meeting between Jack Sparrow and Willy Wonka: pairing rum and chocolate! Rum has a sugar cane base with plenty of intense notes that can play delightfully with the creamy and caramel notes in certain chocolates.
The open flame is one of the oldest cooking methods in the world. Every culture does it. The only real difference is in the ingredients and how we use the fire. since we discovered fire, and realised that caramelised cooked meat was much tastier than raw meat, grilling over a flame has been one of our favourite ways to prepare food.
When I am running my chocolate workshops I always have some cocoa beans, nibs and cocoa butter that I show my students they are often amazed when I tell them top chefs have been using cacao nibs in their recipes for some time and now it’s time for them to get working in your own dishes with them.