Chef and author Ed Engoron has written a very beautiful book Choclatique: 150 Simply Elegant Desserts with a very intriguing concept: make chocolate desserts using different chocolate ganaches instead of chocolate or cocoa directly. His reason, chocolate can be temperamental and in certain recipes, like fudge, a temper tantrum can lead to disappointment.
So, Ed proposes that you have on hand these ganaches:
- Dark Chocolate
- Hot Fudge
- Milk Chocolate
- Spiced Azteca
- White Chocolate
Then you can open Choclatique, find something devilishly tempting and create it, with far greater ease and more certain success. His 150 desserts are, by the way, quite elegant. These are just the stunning goodies you’ll want to roll out for a party or family celebration. You will draw compliments, between bites. And, best of all, you probably won’t have any leftovers to concern you.
Does this ganache concept work? Yes. Now, I have only made the Dark Chocolate Ganache and I have only made his Fabulous Fudge recipe, but I can report wonderful success. I’m ready to make all the other ganaches. I can’t wait for the look of surprise and admiration on Suzen’s face when she opens the refrigerator door and see that all that bread flour of hers – taking up so much shelf space – has been replaced by gleaming containers of much more practical ganache. I’m sure I’ll be showered in compliments.
Well, I’m sure to be showered.
Here is the recipe for the ganache. The Fabulous Fudge recipe will be the next post on this blog. Please look for it tomorrow.
One note: I did not use the chocolate extract and I find my ganache to be lovely. With over a pound of chocolate already involved, I’m not sure if a teaspoon or so of flavor extract can make a strong difference. I’ll be experimenting.
Dark Chocolate Ganache
Yield: about 2 pounds
- 1 ¼ cups water
- ⅔ cup light corn syrup
- 2 tablespoons unsweetened
- Dutch-processed cocoa powder
- ¼ teaspoon salt
- 1 ¼ pounds bittersweet chocolate [at least 64%], coarsely chopped
- 1 ¼ teaspoons chocolate extract
In a large, heavy saucepan, bring the water, corn syrup, cocoa powder, and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.
Immediately add the chocolate and chocolate extract to the pan and whisk until smooth. Set aside for about 1 hour to cool completely, whisking every 15 minutes or so to keep the ganache emulsified.
When cool, transfer the ganache to a rigid plastic or glass container, cover, date, and refrigerate for up to three months.
Source: Choclatique by Ed Engoron