Here's how to enjoy your Semi Sweet Ganache
Thank you for choosing our Semi Sweet Ganache! We’re excited for you to try it. Here are a few tips:
1. Applications:
• Perfect for coating refrigerated pastries.
• Good for filling desserts with a little trick*•
• Perfect for Mousses and flavoring creams.
• Perfect filling dry pastries, like roll cakes, pound cakes, and cupcakes.
• Specific applications on creative ideas below.
2. Storage Instructions:
Keep it closed in a cool place with no sunlight exposure.
Creative Ideas
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Warm the ganache up to 104 Farenheit, Cover the desired product, it is convenient that the product which we are willing to coat is cold or frozen. Once added to the desired product, refrigerate for a good crystallization of the ganache and a better later performance. Products like layer cakes, eclairs, truffles and others.
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Heat 1 cup of heavy cream in the microwave until it boils. Mix it with a cup of Semi Sweet Ganache whipping with high intensity until it really blends. Don’t be surprised if at the beginning the mixture doesn’t look good. The heavy whipping cream will emulsify the chocolate and as a result you will have a thick cream that will work great as a filling for layer cakes, croissants and others.
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Use silicon molds, warm ganache and add it into the molds, take it to the freezer. Once freezed, unmold the ganache, and coat it with Nuuva Semisweet coating or Nuuva white coating. And there you have it, a ganache chocolate bar.
