"Easy Baking"

Show 125

The Heidelberg Pastry Shoppe
2150 N. Culpeper St.
Arlington, Virginia
(703) 527-8394
www.heidelbergbakery.com


Alexander Buchler - Chef


Hand Rolled Chocolate Truffles (Heavy Ganache)
 

Ingredients:
1)   Four 100 gram Dark Chocolate Bars (35%-38% Cocoa)
2)   1/2 cup Heavy Cream (40%)
3)   Choice of Chocolate Shavings, Sprinkles or Granular Sugar.

Preparation:
1)   Break up the chocolate bars into a small mixing bowl.
2)   Bring the heavy cream to a boil over a medium flame in
       a small sauce pan.
3)   Pour the boiling cream into the milk chocolate crumbles and
       stir until all chocolate has melted.
4)   Allow to sit until mixture is room temperature.
5)   Spoon approximately 1 tablespoon of mixture into hand and
       roll into a ball.
6)   Once formed, roll the ball in your choice of chocolate shavings,
       sprinkles, or granular sugar.
7)   Refrigerate until 20 minutes prior to serving. Ideal temperature
       for consumption is slightly chilled, just below room temperature.
8)   Other Uses: When cool, a heavy ganache is malleable yet strong
       enough to be cut into almost any shape. With experience, one
       can roll and cut heavy ganache into almost any desired shape.
       This is ideal for intricate cake decoration projects.


Chocolate Fondue (Light Ganache)

   

Ingredients:
1)   Four 100 gram Dark Chocolate Bars (65%-75% Cocoa)
2)   1 1/2 cups Heavy Cream (40%)
3)   1 1/2 oz. Grandmanier
4)   Fruit (Strawberries, Raspberries, Bananas), Cookies,
       or Nuts (Almonds, Pecans, Walnuts)

Preparation:
1)   Break up the chocolate bars into a small mixing bowl.
2)   Bring the heavy cream to a boil over a medium flame in a small
       sauce pan.
3)   Pour the boiling cream into the dark chocolate crumbles and stir
       until all chocolate has melted.
4)   Add a concentrated liquor of your choice to taste (Recommend
       Grandmanier). 
5)   Transfer to a fondue serving dish and maintain heat with a small
       tea light.
6)   Serve alongside your favorite fruit or nuts.
7)   Other Uses: A light ganache makes an excellent filling layer in
       almost any cake. If melted, it can be used as a glaze for cakes
       and pastries.



In the Studio Kitchen with Alexander Buchler (left)
and Lindsey Gustin (right)


Good Eating!!!