A few months back, Mr. M and I had the privilege of taking some “food enthusiast” courses at the Culinary Institute of America at Greystone up in St. Helena (aka. the Napa Valley). He ventured into a course on “CIA Favorites” and I took a course in “Chocolates and Confections at Home.” I was smart to bring my iPad mini with me for the day-long adventure, as I was able to capture a lot of the magic that you can’t really read about in any cookbook on video. Because, let’s be honest, if I didn’t have a video reminder of what shiny chocolate looked like when making chocolate ganache, or what boiling/foaming caramel looked like at it’s ideal temperature, my enthusiasm in trying to replicate these recipes would be lost to the wind.
Over the next few weeks, I’ll be sharing these videos/recipes so that maybe you won’t be so scared to try them out at home! All of the recipes are from the wonderful book, “Chocolates and Confections at Home with The Culinary Institute of America.”
This week’s lesson: how to make dark chocolate ganache
8 oz (1 cup) heavy cream
1 1/2 oz. (2 T) light corn syrup
1/2 oz. (1 T) unsalted butter
14 oz. dark chocolate (pistoles or chopped in 1/2 inch pieces)
1) Put parchment paper down in a 9×13-inch baking pan. Put your chocolate pieces into a container with enough room to add liquid & blend it.
2) In a 2-qt saucepan, bring the cream and corn syrup just to a boil. Remove from the heat and pour into the chocolate.
3) Use an immersion blender to mix the chocolate until it is smooth and combined.
4) Add the softened butter and mix until it turns “shiny.”
5) Pour the ganache into the baking pan in a thin even layer. Cover it in plastic and allow it to cool and firm up, either on a cool counter surface or in the fridge for 45-60 minutes, or refrigerate it overnight!
Now that you’ve got the ganache… next week I’ll share the lesson on how to make white/milk/dark chocolate truffles along with some recipes!