- 500 g BAM dark chocolate
- 300 g liquid heavy cream
- 100 g sliced unsalted butter at room temperature
- 500 g BAM white chocolate
- 200 g liquid heavy cream
- 100 g room temperature unsalted butter, cut into pieces
We all know that even the best desserts only look perfect when you add a little decoration. One of them is ganache cream. There are several ways to prepare it, but the most important thing is that you always follow the same procedure. This time, in addition to the ingredients, I'm sharing with you a few tips that will make your ganache a success.
While cooking chocolate makes a good ganache, real chocolate containing cocoa butter will give it a better taste. Make sure the ganache does not come into contact with water. Always keep it in a plastic or microwave-safe container so that you can reheat it if necessary to soften it.
You can use the code RECIPE to get a 10% discount when ordering BAM products.
The quantity given in the recipe is enough to frost 2 large cakes, 26cm in diameter. It may also be enough to grease 3 cakes, depending on the thickness of the grease, the diameter and the height of the cake. At this rate, you almost always get some leftovers, as it takes more ganache to coat the cake comfortably than is actually used. The leftovers can be stored in the freezer.
Now that you know how to frost a cake, quickly prepare your favourite cake flavour for frosting.
You can also use ganache as a filling for biscuits, recipe waiting here.