Let's Talk Ganache!

Experiment #1

So...Chocolate!  I thought that this would be a good place to start my experiments.  Me and my husband eat a lot of chocolate.  We always have some sort of dark chocolate available in the freezer to keep it fresh and crisp and ready.  Although eating chocolate by itself is a treat, I love figuring out different things I can do with it.  My newest (and easiest) creative chocolate outlet has been chocolate bark with a twist! I came to experiment with bark because of my discoveries through ganache....hence, the reason for talking about it!

Ganache is traditionally equal parts chocolate and heavy cream, usually in ounces (by weight measurements are most accurate):

Ganache Recipe:

8oz chocolate
8oz heavy cream

Melt the chocolate in a double boiler.  At the same time, heat the cream until steaming (do not boil).  Mix the cream into the chocolate.  Cool.  This will keep at room temperature for a day or so, though I recommend refrigerating it if you aren't going to use it right away.  The ganache will harden, but you can re-heat and pour it depending on what it is used for.
(*Note: Heating the cream will allow for smoother mixing into the chocolate.  I have put cold cream into the chocolate and heated them together.  They do mix, but it takes longer, and sometimes a whisk is needed.  Though, you don't want to aerate the ganache.  You want it smooth and creamy.)
Ganache can made into chocolate truffles or used to fill tart shells...or anything else you can think of!

But what if you want a more solid ganache, that is hard at room temperature?  Something good for icing cakes, for example?
In Advanced Patisserie class we made Opera tortes which are layers coffee buttercream in between layers of almond cake and then iced with ganache.  This particular ganache is made with butter which makes a hard, smooth icing when poured over the torte and cooled.  It is also makes beautiful smooth designs when piped.

So, that got me thinking...what else can I put into chocolate to make a "ganache?"  My first experiements were with fruit purees.  Equal measurements of raspberry puree and chocolate came out with a smooth, fruity ganache that was perfect for filling tiny tart shells!  So, fruit works!  How about one of my other favorite chocolate combos: chocolate and peanut butter!?  

This is (finally) where the chocolate bark comes in!  

Chocolate Peanut Butter Bark:

8oz chocolate chips (I used 60% dark chocolate chips)
1/2 cup peanut butter (I used freshly ground peanut butter from the bulk section of my health food store, but any peanut butter would work)
nuts, seeds, shredded coconut, dried fruit for topping (I used almonds, sunflower seeds, and pepitas)
parchment paper

Melt the chocolate in a double boiler.  

Add in peanut butter until it is just melted.  (Do not overcook!!  The fat in the peanut butter will separate, and the ganache will become a messy mass.  Yes, I have done this :)  You just want to melt the chocolate and mix in the peanut butter until it is mixed thoroughly.  Spread the mix on a baking sheet lined with parchment paper. 

 (NOTE: make sure you wipe all the water off the bottom of the double boiler bowl you use to melt the chocolate.  Water in your chocolate could make it seize up.) 
Sprinkle with your choice of toppings and pop in the freezer!  Yes, you can leave it out and it will harden, but the freezer is faster. Plus, I like frozen chocolate! :)

But wait!  There is more!  How about peanut butter, jelly, and chocolate?

Peanut Butter and Jelly Chocolate Bark

*see above recipe

1/2 cup Jelly or jam

This variation of the chocolate peanut butter bark is much softer; it almost has a fudgy texture.  Because of the added fat and moisture, this ganache will never get very hard, even in the freezer.  Actually, this "bark" might be great put into molds or tart shells and then hardened for little fudge treats!



This is just once small example of combining things you love to make something even more delicious!  Leave your comments for any other great "ganache" ideas!