6 oz semisweet chocolate, chopped fine
3/4 cup heavy cream
2 tbsp butter, unsalted
2 tbsp sugar
Directions
Here are two I found on one of the echoes I host (ILink Chocolate).
Ganache, after all, is merely chocolate mixed with enough cream or
butter to make it spreadable. These are sub-recipes from Mrs. Fields,
I think, but they will work just about anyplace you need a smooth
spreadable chocolate. Bring cream and butter to a simmer. Stir in the
sugar. Pour cream over the chocolate in a bowl. Let stand covered for
5 minutes, then stir until smooth. Let cool to room temp.
From: Michael Loo
Servings: 1 batch
Chocolate Ganache Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Academics have found proof that recipes existed far back into the far past, in truth as far into history as early Egypt, and potentially, even further back. Interesting though that is, mostly, these early recipes were just simple pictorial recipes for food preparation.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Later on, in Roman times 25BC a roman called Apicius created a few scripts which described recipes cooked by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. This early Roman chef tells us how the chefs of Roman times were skilled in the use of a wide range of spices and herbs, including many that are still in use today such as basil, rue and asafoetida. Closer to modern times, we find two interesting recipe books which appeared in the fourteenth century - one book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian curry that appears on menues today, but instead descriptions of the types of food on the menues of the rich and powerful. In the fifteenth century, people returning from the crusades brought us many new foods and herbs from the holy land, including spices like coriander, parsley, and basil. These new foods and tastes caused a surge in books on cookery, some of which are kept safe in academic collections. During the succeeding few centuries, the families of Europe tried to serve up the most extravagent meals, and consequentially the best chefs and their recipes were greatly in demand. However, it wasn`t until the 1800s that cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and recording recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cookbooks were starting to become popular mostly as a result of better eduction, people having increased leisure time and being a little richer. Like it or not, the introduction of television gave us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Chocolate Ganache recipe.
