Deep 01 Chocolate Rosebuds (page 355) – making ganache

for ROSE’S heavenly CAKES: Deep Chocolate Rosebuds (page 355), i made a huge batch of ganache since it is my favorite chocolate frosting on just about all cakes.

i make ganache like this:

1- melt chocolate (chopped or not) in the oven at 110 oF, overnight, undisturbed, uncovered.

2- scald cream, then let it cool till 110 0F

3- verify chocolate temperature 110 oF.

4- mix chocolate and cream with immersion blender.

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6 thoughts on “Deep 01 Chocolate Rosebuds (page 355) – making ganache

  1. Daniel Bloom says:

    Thank you for this technique and also thank you for the approach to getting chiffon/bundts out of the silicon molds. I really enjoy your posts.

  2. Jenn says:

    H, so do you freeze the rest of the batch? How do you thaw it afterwards? Room temperature until desired consistency?

    • Jenn, ganache is very forgiving. i freeze it in an airtight container. to thaw it, you can take it out to room temperature straight from the freezer, but don’t open the container till it has reached room temperature, this prevents condensation inside the container. you can also thaw it in the fridge.

  3. Jenn says:

    Thanks H!

    Oh forgot to ask, why is this your favorite ganache? I haven’t made this cake yet so not familiar with the recipe/taste.

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