Sastojci: 200 ml slatke pavlake, 160 g čokolade za kuvanje, 1 kašičica putera ili gi putera ili kokosovog ulja (za sjaj i puniji ukus), prstohvat soli.
Priprema:
1. U šerpici zagrejte slatku pavlaku do vrenja*.
2. Skinite sa vatre i dodajte čokoladu iseckanu na komadiće. Mešajte dok se čokolada potpuno ne otopi.
3. Dodajte puter i prstohvat soli i mešajte da se sve sjedini.
Napomena:
Da li slatka pavlaka sme da prokljuca?
Da, ali:
- Pazite da ne kuva prejako i dugo – dovoljno je da lagano provri, tj. mehurići se pojavljuju po ivicama.
- Nemojte je pustiti da snažno ključa ili da se predugo kuva jer može da se zgruša ili promeni teksturu.
- Čim počne da ključa, odmah skidate sa vatre i dodajete čokoladu – toplota će je dovoljno otopiti i spojiti sa pavlakom.
Saveti:
1. Isecite čokoladu na male, ujednačene komadiće
- Što su manji komadići, brže i ravnomernije se tope. To smanjuje rizik od grudvica.
2. Dodavanje čokolade sa slatkom pavlakom van sporeta
- Kad pavlaka provri, odmah sklonite šerpicu sa vatre i dodajte čokoladu.
- Mešajte polako, kružnim pokretima, dok se potpuno ne sjedini.
3. Koristite sobnu temperaturu putera i pavlake
- Hladan puter može “zatrzati” ganaš i stvoriti grudvice.
4. Ako se ipak stvore grudvice
- Prođite ganaš kroz sitno sito ili kratko ga zagrejte na pari dok ne postane gladak.
- Može se i kratko umutiti električnim mikserom ili štapnim mikserom na niskoj brzini.
5. Za sjaj
- Dodavanje male količine putera ili neutralnog ulja (npr. kokosovog) na kraju daje blistav izgled.
- Nikada ne mešajte previše agresivno kada se hladi, da se ne bi matirao.
6. Pravilo temperature
- Ako ćete koristiti ganaš kao fil ili za oblikovanje bombica (en. truffles), ostavite ga da se ohladi do sobne temperature ili u frižideru dok ne dostigne željenu gustinu, ali ne hladite ga prebrzo jer može postati “zrnast”.
Ingredients: 200 ml of heavy cream, 160 g of cooking chocolate, 1 teaspoon of butter or ghee butter or coconut oil (for shine and fuller taste), a pinch of salt.
Preparation:
1. Heat the heavy cream in a saucepan until it boils.
2. Remove from the heat and add the chocolate chopped into pieces. Stir until the chocolate is completely melted.
3. Add butter and a pinch of salt and stir to combine.
Note:
Is the heavy cream allowed to boil?
Yes, but:
- Make sure that it does not cook too hard and for a long time - it is enough to boil gently, i.e. bubbles appear around the edges.
- Do not let it boil strongly or cook for too long because it can curdle or change the texture.
- As soon as it starts to boil, immediately remove from the heat and add the chocolate - the heat will melt it enough and combine it with the cream.
Tips:
1. Cut the chocolate into small, uniform pieces
- The smaller the pieces, the faster and more evenly they melt. This reduces the risk of lumps.
2. Adding chocolate with heavy cream outside the oven
- When the heavy cream boils, immediately remove the saucepan from the heat and add the chocolate.
- Mix slowly, in circular motions, until it is completely combined.
3. Use room temperature butter and heavy cream
- Cold butter can "seize" the ganache and create lumps.
4. If lumps still form
- Pass the ganache through a fine sieve or heat it briefly over steam until it becomes smooth.
- It can also be whipped briefly with an electric mixer or a stick mixer at low speed.
5. For shine
- Adding a small amount of butter or neutral oil (e.g. coconut) at the end gives a shiny look.
- Never stir too aggressively when it cools, so that it does not become matte.
6. Temperature rule
- If you are going to use ganache as a filling or to shape truffles, leave it to cool to room temperature or in the fridge until it reaches the desired thickness, but do not cool it too quickly because it can become "grainy".
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