To effectively decorate the festive table, put on serving dishes fruits, berries and candied fruits in a glaze from ganache. Ganache is a cream made of chocolate and cream, which, when frozen, does not crack and remains quite malleable. Thanks to this, you can use hardened ganache also make handmade truffles that your guests will appreciate dignity.
The author of the recipe is Wolfgang Pak, a professional chef, culinary writer
Time: 3 час. 25 minutes The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr dark chocolate cut into small pieces
- 1 tbsp. fat cream
- 1 tbsp. l cognac or any liquor, if desired
- Fresh fruits such as apples, bananas, strawberries for dunking
- Dried fruits, for example, dried apricots for dipping
- Candied ginger dipping
- Candied citrus fruits such as orange or grapefruit for dunking
- Truffle Rolling Cocoa Powder
Recipes with similar ingredients: dark chocolate, cream, cognac, liquor
Recipe preparation:
- Put the chocolate in a medium-sized heatproof bowl. Bring the cream to a small saucepan. Pour them into chocolate and leave for 2 to 3 minutes, then mix until smooth brilliant mass. Cool slightly. Intervene as desired liquor.Exit: 2 tbsp.
- Glazing fruits. Next in a warm ganache 1 pc. half dip fruit, dried fruit and candied fruit. Stack them on grid, laying under it a parchment, wax paper or foil. Wait for the chocolate to solidify completely. Strawberry Recipe in chocolate.
- Chocolates. To make truffles, put ganache in refrigerator to completely freeze. Take a small spoon with a spoon amount of hardened chocolate and manually form truffles. Roll them in cocoa powder. Chocolate Truffle Recipe.
