Chocolate unamathisele "Ganash" Omunye cuisine of French cuisine. I-Ganache (i-Ganache yesiFrench) - i-chocolate ukhilimu omuncu, esetshenziselwa ukumboza noma ukugcwalisa zonke izinhlobo ze-dessert. Umlando ubonisa ukuthi i-ganache yahlanganiswa e-confectionery yaseSeraden (i-Patisserie Siraudin) ngo-1850. Izithako kulula ukuzikhumbula, okuyinhloko yi: ushokoledi (omnyama, ubisi noma umhlophe) kanye ne-fatty cream (hhayi ngaphansi kwezingu-30%), kungenzeka ukuthi ungeze ibhotela (ku-amateur). Inani elilinganiselwe, 1 ingxenye yekhilimu nezingxenye ezimbili zekholethi. Kodwa kuye ngokuthi i-dessert ehlongozwayo ungahluka kanjani. Isibonelo, uma udinga ukuthulula ikhekhe, "yenza" njengezinga elijwayelekile (1/2 ukhilimu kanye nelekholethi, ngokulandelana). Uma kungu-praline, thatha i-chocolate ngaphezulu. Futhi uma unquma ukuhlobisa i-capkake, khona-ke ngaphezu kwekholethilethi engaphezulu awukwazi ukuyenza ngaphandle kwebhotela (ngesilinganiso esilinganiselwe sama-gramu angu-50 ebhotela). Futhi eGanash ungafaka ama-flavour ahlukahlukene, isibonelo, i-liqueur, i-rum ... Kungakhathaliseki ukuthi uhlela ukuhlobisa, khumbula, ngenxa yalokho, kufanele uthole ukhilimu obushelelezi, obumhlophe, ngaphandle kokusanhlamvu kanye nokungafani.
Izithako:- I-chocolate emnyama 100 g
- Cream 50 ml
- Isinyathelo 1 Ukwenza i-Ganash, thatha: ushokoledi, ukhilimu (okungenani okuqukethwe okungama-30%).
- Isinyathelo 2 Hlanganisa ukhilimu noshokoledi epanini.
- Isinyathelo 3 Beka esitofu. Hlanganisa ushokoledi ekhilimu eshisayo (awudingi ukuletha ukhilimu kumathumba). Hlanganisa nokuvumelana okuhambisanayo.