bakingbuyer - September 2011 - (Page 56)

CHOCOLATE Ganache Secrets Bakers know accidents sometimes lead to magical things. Take ganache, for instance. One story goes that ganache got its name many years ago in Paris when a French chef called an assistant who accidentally dumped hot cream into a bowl of dark chocolate a “ganache” – or fool. But no matter how its name originated, ganache means “heaven” GANACHE DRIZZLE To make a ganache drizzle for chocolate blackout cake, Jacques Torres offers the following recipe: INGREDIENTS: 7 ounces bittersweet chocolate, chopped 2/3 cup heavy cream DIRECTIONS: Place the chocolate in a heatproof bowl. Set aside. Place the cream in a small, heavy-bottomed saucepan over medium heat and bring to a bare simmer. Do not allow it to boil or it will bubble over the pan. Remove from the heat and slowly pour about half of the hot cream over the chocolate. Let stand for 30 seconds until the chocolate begins to melt. Then, using a wooden spoon, begin beating the mixture. As it starts to smooth out, add the remaining cream and continue to beat until the mixture is very smooth and glossy. If you add all of the cream at once, the heat hitting the cold chocolate will cause the fat in the chocolate to separate out and the ganache will not firm up. (If desired, you can use an immersion blender to ensure a very smooth ganache.) Let stand at room temperature until cakes are ready to ice. If the ganache firms up too much before spreading, place it in the top half of a double boiler over simmering water and, using a wooden spoon, stir to soften, then proceed with the recipe. Source: “A Year in Chocolate: 80 Recipes for Holidays and Special Occasions” by Jacques Torres. Publisher: Stewart, Tabori & Chang. November 1, 2008. to many of today’s consumers. A drizzle of ganache on top of cake, cupcakes or even donuts adds a touch of indulgence. Or a creamy ganache filling inside any cake can lead to mouthwatering results. Chocolatier Jacques Torres of Jacques Torres Chocolate and his wife, Hasty Torres of Madame Chocolat, share a unique passion for chocolate and hold it responsible for the reason they met. “From its taste to its unique melting properties and even chocolate’s puzzling ability to provoke so many memories with just one bite, Jacques and I are both drawn to chocolate in so many ways,” says Hasty Torres. “Our passion for chocolate brought us together, yet it also makes us a bicoastal couple.” Hasty lives in Los Angeles running her store Madame Chocolat while Jacques lives in New York City running Jacques Torres Chocolates. Chocolate Techniques When working with chocolate, Jacques Torres of Jacques Torres Chocolate recommends the ideal temperature of the workshop should be approximately 68°F (20°C). The temperature of the candies and fillings to be coated should be as 56 · BAKING BUYER · SEPTEMBER 11

Table of Contents for the Digital Edition of bakingbuyer - September 2011

bakingbuyer - September 2011
EDITOR’S NOTE - See You in Schaumburg
INDUSTRY NEWS - News Bites
INDUSTRY NEWS - Oklahoma Sugar Art Show: Wedding Cakes Rock!
INDUSTRY NEWS - RBA Names 2011 Class of Emeritus
INDUSTRY NEWS - Cakes.com Gives Bakers Online Tool
INDUSTRY NEWS - Barry Callebaut Bolsters European Footprint
INDUSTRY NEWS - “Get Back to Scratch” Contest Winner
INDUSTRY NEWS - AMF Completes Acquisition of BakeTech
INDUSTRY NEWS - USDA Extends Sugar Import Entry
CONSUMER PURCHASING - Discovering America's Bakeries
BREADWINNERS - The Whole Truth About Whole Grains: Installment Three
BREADWINNERS - Team USA Profi le
BREADWINNERS - Why Not Rye?
DESIGN OF THE TIMES - Strokes of Genius
DESIGN OF THE TIMES - Keepsake Cakes
DESIGN OF THE TIMES - Fall is the New June
DESIGN OF THE TIMES - Figure Piping 101
BAKERY BIZ TIPS - Add Business to Add Revenue
CHOCOLATE - Ganache Secrets
FOODSERVICE INNOVATIONS - Food Labeling Fight
CONSUMER PURCHASING - Keep Them Coming Back
CONSUMER PURCHASING - get Social
Social Butterfl ies in the Baking Business
Fighting, Surviving, + Thriving
Allin the Family
EQUIPMENT TECHNOLOGY - Bakers ON ICE
FEATURED PRODUCTS
LIQUID ASSETS - COOL COMBOS
PRODUCT SHOWCASE
MARKETPLACE NETWORK
AD INDEX
panaderia
CARTA DE INTRODUCCIÓN - La Diversidad de Tampa
INTRODUCTORY LETTER - The Melting Pot of Tampa
PAN Y PANADERÍA - Pan Cubano: Estilo Tampa
PASTELES Y DECORACIONES - La Magia de la Plantilla
PRODUCTOS - PRODUCTOS DESTACADOS DE TRIGAL DORADO
Estrategias de Venta para la Nueva Economía
PERFILES - Moreno Bakery
PERFILES - La Segunda
PERFILES - Florida Bakery
PERFILES - Acapulco Tropical
PERFILES - Mi Patria
TENDENCIAS DEL CONSUMIDOR - Las Necesidades Particulares de los Hispanos
CALENDARIO DE DÍAS FESTIVOS
FÓRMULAS
CONSUMER TRENDS - Unique Needs of Hispanics
BREAD & BAKING - Cuban Bread: Tampa Style
CAKES & DECORATING - Stencil Magic
Sales Strategies in the New Economy
PROFILES - Moreno Bakery
PROFILES - La Segunda
PROFILES - Florida Bakery
PROFILES - Mi Patria
PROFILES - Acapulco Tropical
CALENDAR
PRODUCTS - FEATURED PRODUCTS FROM TRIGAL DORADO
FORMULAS

bakingbuyer - September 2011