====== Chocolate Ganache ======


===== Chocolate Truffles, Stiff Piping Work =====

== 2:1 ratio - 2 parts chocolate to 1 part cream ==
Consistency: Ganache cools to a very thick almost fudge like mixture.

  * 50 grams heavy cream
  * 100 grams semisweet chocolate, chopped
  * Pinch kosher salt


===== Filling and/or Frosting, Thick Glaze =====
== 1:1 ratio - 1 part chocolate to 1 part cream ==

Consistency: Ganache cools to a pudding like texture.

After this frosting is cooled, it can whipped into a fluffy whipped Ganache frosting

  * 100 grams heavy cream
  * 100 grams semisweet chocolate, chopped
  * Pinch kosher salt


===== Thin Glaze, Dipping Chocolate for Fondue, Lighter Whipped Ganache Frosting, Drinking Chocolate ===== 
== 1:2 ratio - 1 part chocolate to 2 parts cream ==

Consistency: Ganache will be thin enough to pour as a glaze and is thin enough to drink. 

===== Procedure =====
  - Chop chocolate up into small pieces. 
  - Heat heavy cream over medium heat until very hot and simmering.
  - Place the chocolate in a medium bowl, and pour the hot cream over the chocolate.
  - Let stand 5 minutes.
  - Add salt and whisk until smooth