Chipotle SourEl CorazonMango Passion FruitPassion ColadaPeach GingerRed SangriaThai Basil & Black PepperYuzu Luxe Sour. Ive tried ginger with dark sweet chocolate, i made them with less than the usual cream to give it some more body and it was good, cept that i dont like ginger really so i just did it for the sake of trying haha =P. You have tipped the scales in my mind, and although my DH does not like ginger, I love it and I will make ginger ganache later today. You have tipped the scales in my mind, and although my DH does not like ginger, I love it and I will make ginger ganache later today.
A juicer can also work – just run ginger through the juicer – this technique works best with large volumes of ginger. Or make ginger juice in a garlic press, since the ginger is too woody to be extruded through the garlic press. Enrobe with milk couverture and decorate with a pinch of ginger powder or a small piece of candied ginger.
Do chocolate and ginger go together?
This is a great recipe to make with kiddos –mine always loved watching the chocolate chips melt into the pot. However, the taste of ginger is complemented well by chocolate, making it one of the best spice and chocolate combinations. I originally wanted to just highlight the chocolate and ginger pairing, but ultimately realized that the other spices, cinnamon, nutmeg and cloves, as well as the molasses, really serve to round out the heat of the ginger which can be a bit sharp on its own. Studded with chunks of even more dark chocolate and bits of crystalized ginger that only adds to the appeal.
However, it’s when ginger pairs with cacao-rich chocolate that its flavours really shine, whether that’s dark, milk, or white chocolate. I used Pump Street Chocolate 85% cocoa Ecuador for mine, which has a depth and richness that’s a lovely match for the sweetness and spiciness of the crystallised ginger. Do not use chocolate chips because they contain stabilizers, which prevent them from melting into the correct consistency. But, if you love the stuff like Lacy then by all means, pop a few ginger candies in your mouth while you’re making a batch and throw in a whole teaspoon of ginger instead of half.
The sweet and woody taste of cinnamon makes it another spice that goes exceptionally well with chocolate. Use about 1,5 Tablespoons of dough per cookie, roll into a ball, and then coat generously in granulated sugar just as if you were making a batch of peanut butter blossoms. Ginger is characterised as a sweet spice, and it’s this inherent sweetness which makes it a complementary flavour to chocolate especially when crystallised. The mild and creamy taste of milk chocolate lets the strong, spicy and sweet flavours of crystallised ginger take centre stage, and you will usually find this combination as simple chunks of ginger covered in chocolate for this exact reason.
Part chocolate cookie, part brownie, part gingerbread, and studded with chunks of even more dark chocolate and bits of crystalized ginger. The cookie itself comes together more like a brownie than a cookie, starting with melted butter and chocolate that’s then beaten with the sugar and egg until lightened in color. Leave the chocolate until it has melted around the edges and then stir gently until all the chocolate is shiny and melted. It solidifies after a 2-hour nap in the refrigerator, and a cookie scoop makes portioning the dough really easy.
Remove the tray from the oven, sprinkle over the remaining 5g of coconut sugar and put the ginger back on the baking rack to cool. Its fiery nature and intriguing flavour profile of lemony citrus and pepper complement chocolate in more ways than one. The best chocolate for dipping is the “baking chocolate bars found in the baking aisle of the grocery store. Although there are a few steps and stages, don’t let this put you off as there are a fair few long gaps between the major steps as you just let the ginger just do its thing.
What are the three types of ganache?
Follow my video and step-by-step recipes to make these three different types of chocolate ganache – perfect when making cakes, cupcakes and brownies. While the milk and dark chocolate based ganaches add an immense amount of chocolate-y flavour and richness which you cannot replicate, the white chocolate is the most versatile. When it comes to making either dark, milk or white chocolate ganache, different ratios of chocolate to cream are used due to the differences in cocoa solids across the three types of chocolate. You can whip this type of ganache (sometimes with a few tablespoons of butter) to form a pipeable frosting as pictured above.
There are three different ratios of chocolate to heavy cream that you would want to use to achieve three different types of finishes. When it comes to the cream, you can technically use any type of cream, but for a perfect ganache you want to use a cream that has a fat percentage of 34% or higher. The type of chocolate you use makes a world of a difference – bakers across the world prefer using chocolate chips over candy melts for ganache, and a big no-no would be to use the chocolate compound. The ratio of chocolate is strongly linked with the sugar ratio because all types of chocolate are composed of sugar (often the second most important ingredient.
The process for making each variety will not change, regardless of what chocolate you choose to use; however, the taste of your ganache will be affected by the flavor of the chocolate and any additional flavors you add. The white chocolate drip can be coloured with any food colouring of your choice, including natural food-based dyes (if you prefer them over the artificial colours). White chocolate also does not have a strong chocolate flavour, which allows it to be flavoured as per the requirement of the cake.
What is the secret of good ganache?
The best ganache is made from high-quality chocolate (we recommend Barima Artisanal chocolate) and whipping cream with a high fat content (preferably 36%). By selecting good quality ingredients, you will give your ganache an intense flavour and smooth texture. This ratio is also great for making whipped ganache (as shown in the photos), which has the taste and texture between chocolate whipped cream and mousse.
