Tag Archives: Types of chocolate

My chocolatey experience in Le Cordon Bleu, San Francisco.

Theobroma Cacao, my nemesis and my kryptonite. Who doesn’t love chocolates, at least the good ones? I LOVE chocolates. So, couple of years back I took interest in learning the art of chocolates and did a lot of on line research plus book reading. But then, there is only so much one can learn from these resources. There is nothing like hands-on experience, witnessing trained professionals work methodologically and share their wealth of knowledge gained over decades. Hence, I opted to do a course in the ‘Art of Chocolates’ from Le Cordon Bleu, San Francisco. I’ll be sharing some of the chocolatey things I learned in LCB.

coco

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Heavenly Chocolate Ganaches and it’s many uses – updated version

Chocolate Ganache is amazingly versatile in baking. It’s indulgent taste and rich velvety texture has lots of uses. Ganache can be transformed as a glaze, poured over any cake as a frosting/ icing , truffles, piped into canapes, sauce for ice cream, filling for┬ápatisserie, topping for cookies, chocolate fondue, chocolate coating, chocolate mousse, chocolate drinks and more. Usually, Ganache is made with equal proportions of cream and chocolate. But, I use little butter and/or liqueur that gives ganache a desirable shiny texture and wonderful flavor. The taste of the final product depends on the chocolate used. Hence, it is essential to use a good quality chocolate to make gorgeous ganache.

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