This week I have chosen to cover ganache – which originated in France. The typical way to prepare ganache is by pouring heated cream on top of chopped chocolate and mixing until smooth. The ratio of chocolate to cream varies depending on the intended use. A 2 to 1 ratio of chocolate to cream is generally used more for truffles and cake filling, while a 1 to 1 ratio of chocolate to cream is typically used for glazing.
1 cupChocolate (semisweet chocolate chips)
1-2 cupsHeavy cream (warmed enough to melt chocolate)
Bring the heavy cream just to a simmer, then pour over the chocolate and mix. Allow the mixture to come together into a homogeneous consistency.
1 cupChocolate (dark, chopped)
1.5 cupsHeavy cream
1 tbspButter (unsalted)
Mix the Kahlua and heavy cream together and bring just to a simmer, then pour over the chocolate and mix until incorporated. Once incorporated, add the butter and mix again. This should bring out a beautiful sheen for glazing.
Whether you choose to prepare the classic, my twist or your own interpretation, remember that food is about bringing people together and that the act of cooking is about caring and as long as your heart is in the dish you prepare, the people you are cooking for will appreciate it (and you).
If you have any questions for me or would like to see me cover any particular dish in this column, feel free to write me, care of this publication. From my kitchen to yours, it is my pleasure to give you a peek into the mind of a chef. Thank You
Jonathan Jolicoeur is a chef at A Tavola – an Italian restaurant on Church Street in Winchester – which focuses on “farm to table” style of cooking. Jonathan was born in Somerville, lives in Woburn and has a degree from Le Cordon Bleu College of Culinary Arts.