Description
Belgian chocolate ganache.A rich, versatile ganache made with smooth Belgian chocolate. Use as a topping, glaze, dip or filling. Smooth Belgian chocolate gives our ganache a real richness. It's deliciously versatile too whip it up as a cupcake topping, add butter to make a rich buttercream filling, or simply heat it to make a sophisticated glaze or drizzle. For a festive treat, you can also roll it into little balls and dust with cocoa powder to create indulgent truffles.
Pack size: 400G
Ingredients
INGREDIENTS: Palm Oil, Belgian chocolate (20%) [Cocoa Mass, Sugar, Fat Reduced Cocoa Powder, Soya Lecithins], Sweetened Condensed Milk, Glucose Syrup, Invert Sugar Syrup, Water, Emulsifiers (Mono- and Di-Glycerides of Fatty Acids, Soya Lecithins), Flavouring, Preservative (Potassium Sorbate).
Allergy Information
May contain peanuts and nuts. For allergens, see ingredients in bold.
Legal information
Dark chocolate contains cocoa solids 70% minimum
Number of uses
approx. 12 Servings
Net Contents
400g e
Preparation and Usage
(Instructions printed on pot label)
For Piping: If using an electric whisk, use directly from the pot (stored at room temperature) and beat until the colour lightens. If using a balloon whisk, apply minimal heat to soften before mixing (no more than 5 seconds in the microwave).
(Instructions printed on lid label)
Instructions and 7 ways to enjoy
How to Heat
800W Microwave Instructions
- Remove the lid and rest on top of the pot
- Heat in the microwave for 30 seconds, then gently stir
- Heat for a further 10 seconds and stir
If needed, heat for an additional 10 seconds and stir. Repeat this step until there is a smooth consistency.
Coating
- Prepare a cake with buttercream or frosting, chill for 20 minutes
- Set the cake on a wire rack over a large bowl and simply heat the ganache as per the instructions. Pour over the cake
- Allow to set before transferring to a plate or board
Dripping
- Heat the ganache as per the instructions
- Flood the top of the cake with just enough to cover the top
- Pour the rest into a piping bag and pipe around the top edge, allowing the ganache to gently drip down
Whipping
- Whisk the ganache on medium speed for 1-2 minutes or until it becomes pale brown
- Half fill a piping bag fitted with a star nozzle
- Pipe on top of cupcake
Top tip: Whipped ganache can also be used for filling the layers of a cake
Drizzle
- Heat the ganache as per the instructions
- Place the shortbrread or cake to be drizzled on a wire rack set over greaseproof paper
- Use a spoon to drizzle ganache
Dipping
- Heat the ganache as per the instructions
- Dip fruit, biscuits or marshmallows
- Sprinkle with your favourite decorations before it sets
Truffles
- Chill pot of ganache for 1 hour or until firm and line a baking tray
- Spoon and shape ½ tbsp of ganache into a rough ball, place on to the baking tray
- Place in the freezer until firm
- With cool hands, roll into a ball - wash hands after a couple of rolls
- Place back into the freezer to become firm, if needed
- Coat the truffles in your chosen topping
Pouring
- Heat the ganache as per the instructions
- Spoon or pour the ganache into a prepared tart case
Top tip: Leftover ganache can be used to pour over your favourite fruit or ice cream.
