rising_moon: (Default)
[personal profile] rising_moon
1 1/2 cups heavy cream
16 oz. bittersweet chocolate
1/3 cup light karo syrup
1 tsp vanilla

Heat cream to a boil. Shave/chop the chocolate blocks into tiny shards and put them in a mixing-bowl.
Pour cream into mixing bowl, stirring the chocolate as it melts. Stir until the chocolate is smooth and shiny. [NB: At this point you have a ganache.]
Mix in the karo syrup. Let stand for 3 minutes.
Mix in the vanilla. Chill, stirring occasionally, for about an hour, until thick but still spreadable.


Date: 2005-12-19 05:48 pm (UTC)
From: [identity profile] shalmestere.livejournal.com
Sounds nice and easy! For my own use, I think I'll try subbing sugar-free almond syrup for the Karo....

Date: 2005-12-19 07:01 pm (UTC)
coraline: (Default)
From: [personal profile] coraline
...almond syrup? i am intruiged! what is it?
(i too was wondering what if anything to subtitute for the karo, because i'd never seen a ganache recipe that included it before...)

Date: 2005-12-19 07:20 pm (UTC)
From: [identity profile] dreda.livejournal.com
I suspect it's because the recipe is actually billed as "Chocolate Cream Frosting," and presumably it adds some sort of stability? Not sure - it's from The Best Recipe, but it's a variation on something else so I don't think they wrote up why. I can look, though...

Date: 2005-12-19 08:09 pm (UTC)
coraline: (Default)
From: [personal profile] coraline
interesting. i'll have to go check my copy (and the website) and see if they say anything useful about the chemistry involved :)

(mmmmmm cook's illsutrated.)

Date: 2005-12-20 04:21 am (UTC)
From: [identity profile] shalmestere.livejournal.com
...almond syrup? i am intruiged! what is it?

Also known as orgeat or orzata. I first discovered it at the Sated Tyger ::mumble:: years ago....

There are quite a number of brands of flavored syrup to add to coffe, or mix with soda water; we use Da Vinci Gourmet because they also have a sugar-free line sweetened with Splenda.

Date: 2005-12-20 03:33 pm (UTC)
coraline: (Default)
From: [personal profile] coraline
oh, so just a sugar syrup flavored with almond. i assumed you meant syrup made from almonds which would be much more interesting :)

Date: 2005-12-20 06:01 pm (UTC)
From: [identity profile] shalmestere.livejournal.com
Harrumph. Well, if "interesting" is a priority, I suppose you could start with some almond milk, add sugar, and heat as you would to make a simple syrup :-) (IIRC, there's a recipe for something like orgeat syrup in one of the Catalan sources; unfortunately, gremlins seem to have made off with part of my copy of Libre de Sent Sovi, so I won't be able to check right away....)

Date: 2005-12-19 07:01 pm (UTC)
coraline: (chocolate)
From: [personal profile] coraline
oo except that comment obviously should have had this icon:

Date: 2005-12-19 07:28 pm (UTC)
From: [identity profile] katasutra.livejournal.com
<3-ing the icon, and suddenly missing the book!

Date: 2005-12-19 06:32 pm (UTC)
From: [identity profile] madmikey.livejournal.com
shovel into mouth until gone or heart failure occurs.

Date: 2005-12-19 08:28 pm (UTC)
From: [identity profile] rising-moon.livejournal.com
Yup. (*erp*)

Date: 2005-12-19 07:30 pm (UTC)
From: [identity profile] katasutra.livejournal.com
My favorite thing about this post (aside, yes, from the tantilisation of its contents) is the fact that I keep (mis-)reading "Bittersweet" as "Banana." So I have this quick flash of, "Banana Ganache? How'd they do that? Oh right." Followed by quick, internal forehead smiting.


Date: 2005-12-19 08:27 pm (UTC)
From: [identity profile] rising-moon.livejournal.com
Bittersweet/Banana. No smiting. Sounds very Chunky Monkey and quite possible.

That's the danger of a little knowledge. One taste of my Lady's cayenne truffles and you think, what else could we put in a ganache? Mwahahaha...

Date: 2005-12-21 03:54 am (UTC)
From: [identity profile] hfcougar.livejournal.com
That would go great on my "All-American Chocolate Butter Cake"...

(the only kind of cake I've ever made from scratch, but not the last now that I know the difference)

Date: 2006-08-22 07:14 pm (UTC)
From: [identity profile] oneagain.livejournal.com
Hi there! I just saw Leo's wishes for a happy birthday. The username seemed familiar so I looked at your profile--I know who you are! I used to live in Dedham with a woman you made music with (who I don't speak with any longer) if gives you a clue. And I am close with [livejournal.com profile] gravitrue, who also used to live in Dedham with me. If you have not figured out who I am, drop me a line and I will reveal myself. Oh--and you came to look at a room I had for rent in Winter HIll a while back.

How do you feel about being friended by the likes of me?

Date: 2006-08-22 07:30 pm (UTC)
From: [identity profile] rising-moon.livejournal.com
Well hello there! I do know who you are, and would be delighted to make your LJ acquaintance. :)


rising_moon: (Default)

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