Recipe: Chocolate Orange Ganache Glaze
Covers (1) 9-inch round cake
Equipment/Tools:
- Cake board
- Chef's knife or French knife
- Zester
- Small pot with lid
- Food processor with blade attachment
- Cutting board and knife
- Glazing rack/grid
- Cookie Sheet/Sheet pan (half sheet size)
- Piece of parchment or wax paper cut to fit the cookie sheet or sheet pan
- Instant-read thermometer
- Strainer
- Small offset spatula
- Optional: kitchen scale
Ingredients:
- 9 oz Finely Chopped Callebaut Semisweet Chocolate
- 1 Cup Heavy Cream
- 1 Orange, zested
- 1 Tbsp. Corn Syrup
(cake of your choice- homemade or store-bought)
Technique:
- Place the cake on a cake board. If necessary, trim the board so that the edge of the cake is even with the edge.
- Place a piece of parchment or wax paper on the cookie sheet or sheet pan, then place the glazing rack so that it fits inside or just on top of the pan. Set aside until the glaze is ready.
- Prepare the cake by gently brushing excess crumbs from the top and sides. Place the prepared cake on the glazing rack.
- Finely chop the chocolate and place it into the bowl of the food processor.
- Zest the orange and place the zest in the pot with the cream. (Reserve the orange for another use.)
- Place the pot on the stovetop and bring the cream to a simmer. Turn off the heat and place the lid on the pot, allowing the zest to infuse the cream for 30 minutes.
- After 30 minutes, add the corn syrup to the pot and bring the cream mixture to a gentle boil. Turn off the heat and allow the cream to cool to 165-170° F.
- Strain the cream over the chocolate in the food processor bowl.
- Place the cover on the food processor and so that the cream can melt the chocolate for several minutes.
- Process the mixture for about one minute. The resulting ganache should be smooth and glossy. If any small lumps of chocolate remain or the mixture appears separated, process again for 20 seconds.
- Allow the mixture to cool to about 75-80° F.
- Pour the ganache evenly in the center of the cake, allowing it to run over the edge and down the sides. You can gently shake the sheet pan to even distribute the ganache. If necessary, use a small offset spatula to fill in any gaps or smooth any bumpy areas.
- Place the cake in the refrigerator for 1-1.5 hours so that the glaze will set.
Recipe: Chocolate-Mint Ganache Glaze
Follow instructions as in the "Chocolate-Orange Ganache Glaze," with the following modifications:
- Replace the orange zest 1/3 cup of mint leaves (or to taste).
- Remove the leaves from the cream after infusing for 30 minutes but before adding the corn syrup and bring the cream to a boil.
Want to Know More?
Recommended books for more info about chocolate:
- The Art of Chocolate: Techniques and Recipes for Simply Spectacular Desserts and Confec tions
By Elaine Gonzalez
- The Great Book of Chocolate
By David Lebovitz
Anni Golding, Pastry Chef and Owner, Gâteau et Ganache:
After a successful career working in the high technology world of Silicon Valley, Anni Golding decided to indulge her lifelong passion for good food, particularly beautiful, delicious sweets. In 2004, Anni started Palo Alto, California based Gâteau et Ganache Fine Chocolates & Confections with the goal of creating handcrafted indulgences that have true, luscious flavors infused from fruit, herbs, and spices.
She creates French-style chocolate bonbons and flavored marshmallows that are handmade in small batches, with an emphasis on elegance, freshness, and seasonality.
Utilizing the skills she gained as a graduate of the Baking and Pastry Program at the Culinary Institute of America, Anni has created four seasonal bonbon collections consisting of 25 different flavors. Bonbons and marshmallows are available online and locally from Draeger's, Piazza's, and Cosentino's. Gateau et Ganache has been featured in the San Jose Mercury News, Palo Alto Weekly, and the Mountain View Voice.
