Chocolate Garnish Recipes

CHOCOLATE GANACHE

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.

CHOCOLATE GANACHE

Steps:

• Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
• Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

PIPED CHOCOLATE GARNISHES

Steps:

• Melt the chocolate in a metal bowl placed over a pot of barely simmering water, stirring until smooth. Remove this from the heat and pour the chocolate into a parchment pastry cone.
• Line a tray with parchment paper and pipe patterns and designs with the chocolate, making them 1 to 2 inches in size. Repetition is the best practice to improve and create consistent designs. Chill the chocolate garnishes for 10 minutes to set, then peel them off the paper and use them to decorate your desserts.