{"id":5021,"date":"2017-07-09T23:59:38","date_gmt":"2017-07-09T21:59:38","guid":{"rendered":"http:\/\/minhcakes.ch\/drip-ganache-rezept"},"modified":"2020-11-09T09:15:29","modified_gmt":"2020-11-09T08:15:29","slug":"drip-ganache-recipe","status":"publish","type":"post","link":"https:\/\/minhcakes.ch\/en\/drip-ganache-recipe\/","title":{"rendered":"Drip ganache recipe"},"content":{"rendered":"

Last week we had our\u00a0Drip Cake class<\/a>\u00a0here at the studio.\u00a0This post is dedicated to this most wonderful of ingredients – liquid chocolate or drip ganache!<\/p>\n

\"Minh<\/p>\n

There are many different recipes for ganache. The proportions of chocolate to cream can vary, depending on the use. Some recipes use heavy cream or butter, or both!<\/p>\n

For drip ganache, you need equal amounts of semi sweet chocolate and cream (a ratio of 1:1). Optional: You can add a tablespoon of corn syrup or glucose for a nice shine!<\/p>\n

\"Minh<\/p>\n

The cream is heated until just below the boiling point, then poured over the chocolate and stirred, until the consistency is smooth. Then the syrup is added, if using.<\/p>\n

\"Minh<\/p>\n

The drip ganache mixture\u00a0then has to rest for about 1-2 hours, until it has thickened slightly and flows from your spatula in broad ribbons:<\/p>\n

\"Drip<\/p>\n

Then you can begin dripping! There are several techniques, but I like using a spoon best for maximum control for the sides – and then filling up the top of the cake with an angled spatula.<\/p>\n

Here’s a video for you:<\/p>\n