Chocolate Glaze

Chocolate glaze, also known as ganache, is a delicious and versatile preparation that can be used to cover cakes, fill sweets, or as a base for sweet sandwiches. Here’s how to prepare it:

Ingredients

• 200 g of good quality dark chocolate
• 200 ml of fresh cream
• 30 g of butter (optional, to add shine)

Preparation

1. First, finely chop the dark chocolate and place it in a heat-resistant bowl.
2. Heat the fresh cream in a saucepan until it starts to simmer. Be careful not to let it boil completely.
3. Pour the hot cream over the chopped chocolate and let it rest for 1-2 minutes without stirring, so that the chocolate begins to melt.
4. Gently stir with a spatula or a wooden spoon until you get a smooth and homogeneous mixture. If you’ve decided to add butter, now is the time to insert it in pieces, continuing to stir until fully absorbed.
5. At this point, your chocolate glaze is ready to be used. If you want it more fluid to pour over sweets or cakes, use it immediately. If you prefer a denser consistency for fillings, let it cool at room temperature until it reaches the desired thickness.

Curiosity

Ganache was invented, according to legend, by accident. It seems that an apprentice pastry chef accidentally poured hot cream over chocolate, and his master called him “ganache,” a French term for a clumsy person. The result was so delicious that the name and preparation have made their way into the history of pastry.