Ganache. A smooth mixture of chocolate and cream. Never mind the cream, it’s the mere mention of CHOCOLATE that sends my heart aflutter.
I’ve made it from scratch and used it for just two things: icing and cake filling and that’s it! How many other uses can there be?
So, when I read Puratos’ FB invite for a demo using their CARAT Ganache with Chef Hasset Go, I felt giddy. Could it be from the promise of having a whole afternoon, thinking of nothing but ganache? I knew I had to get a seat.
And I wasn’t disappointed. See just how versatile this ganache can be!
1. Mocha cake roll, two ways.
Both cake rolls were iced using Carat Ganache but the first one was frosted with whipped cream before slathering the ganache. Impressive, right?
2. Toffee muffins
For those who can't get enough of chocolate, Carat Ganache is used as a filling in these toffee-flavored cupcakes. More of the product is used to decorate these. Definitely, double chocolate bliss!
3. Chocolate Tart
This is probably my favorite. Ganache is piped like small kisses on top of a chilled chocolate tart before being dusted with cocoa powder. Oooh!
6. Almond Ganache Torte
Two words: chocolate overload! That's how I describe this dreamy chocolate creation. Carat Ganache is used both as an icing and filling, just like how we usually use ganache. The only difference is, mine never looks as perfect as Chef Hasset's :)
7. Whoopie Pie
The Whoopie Pie is an American invention made up of two small round cakes with a creamy filling sandwiched between them. In this case, a mixture of Carat Ganache and whipped cream.
8. Cake Pops
Last year, cake pops were a craze and everyone I knew who was into baking was posting their own version on FB. None ever thought of doing this with their scrap and left overs. Carat Ganache was mixed with left over scraps of cake then formed into balls before dipping it into melted chocolate. Good idea, Chef.
1. Mocha cake roll, two ways.
Both cake rolls were iced using Carat Ganache but the first one was frosted with whipped cream before slathering the ganache. Impressive, right?
For those who can't get enough of chocolate, Carat Ganache is used as a filling in these toffee-flavored cupcakes. More of the product is used to decorate these. Definitely, double chocolate bliss!
This is probably my favorite. Ganache is piped like small kisses on top of a chilled chocolate tart before being dusted with cocoa powder. Oooh!
4. Almond Cappuccino Bars
For those who prefer their bars and cakes with added fiber and texture, Carat Ganache may also be used to ice bars before sprinkling it with nuts or what-have-yous.
5. Fun Hazelnut Fingers
Have you ever used ganache as filling other than cakes? I haven't. Here, Chef Hasset uses it to fill a shortcrust.
6. Almond Ganache Torte
Two words: chocolate overload! That's how I describe this dreamy chocolate creation. Carat Ganache is used both as an icing and filling, just like how we usually use ganache. The only difference is, mine never looks as perfect as Chef Hasset's :)
The Whoopie Pie is an American invention made up of two small round cakes with a creamy filling sandwiched between them. In this case, a mixture of Carat Ganache and whipped cream.
8. Cake Pops
Last year, cake pops were a craze and everyone I knew who was into baking was posting their own version on FB. None ever thought of doing this with their scrap and left overs. Carat Ganache was mixed with left over scraps of cake then formed into balls before dipping it into melted chocolate. Good idea, Chef.
Of course, what’s a demo without sampling the finished products, right?
Being a CARAT product, I did have high expectations and I wasn’t disappointed. The chocolate was full-flavored, smooth and with just the right degree of sweetness. Best of all, it has a longer shelf-life than ganache from scratch. At room temperature, it can keep fresh for about 3 days but refrigerated, on a product, I think I heard shelf-life is more than a month, six months in its original pail. Yay!
Being a CARAT product, I did have high expectations and I wasn’t disappointed. The chocolate was full-flavored, smooth and with just the right degree of sweetness. Best of all, it has a longer shelf-life than ganache from scratch. At room temperature, it can keep fresh for about 3 days but refrigerated, on a product, I think I heard shelf-life is more than a month, six months in its original pail. Yay!
This got me thinking. Wouldn't this be perfect as a sandwich spread together with some hazelnut cream or preserved fruit? Or mixed with some liquor and made into a praline or truffle? Its delightful uses can only be limited to one's imagination.
For recipes and other inquiries, find Puratos Philippines on Facebook.
You may also visit them at Mangosteen St. cor. DBP Ave. FTI Complex, Taguig, Metro Manila, Philippines
Call them at +632- 8385110 to 15
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