I-Chocolate yamathisela "Ganash" Enye imveliso yokuFrench. I-Ganache (i-Ganache yesiFrentshi) - i-creamy chocolate cream, esetyenziselwa ukumboza okanye ukuzalisa zonke iintlobo zokutya. Imbali ibonisa ukuba i-ganache yenziwe kwi-confectionery yaseSeraden (i-Patisserie Siraudin) ngo-1850. Izithako zilula ukukhumbula, eziphambili: i-tshokolethi (emnyama, ubisi okanye umhlophe) kunye ne-cream (egcini) engaphantsi kwe-30%), kunokwenzeka ukuba ungeze ibhotela (kwi-amateur). Inqanaba eliqhelekileyo, 1 inxalenye yekhilimu kunye neenxalenye ezimbini zekholethi. Kodwa kuxhomekeka kwi-dessert ekhethiweyo unokuhluka ngokwahlukileyo. Ngokomzekelo, ukuba ufuna ukuthulula ikhekhe, "yenza" njengomgangatho oqhelekileyo (1/2 ukhilimu kunye necolethi, ngokulandelanayo). Ukuba yi-praline, thabatha i-chocolate. Yaye ukuba unquma ukuhobisa i-capkake, ngoko ngaphezu kwecoleta engaphezulu awukwazi ukwenza ngaphandle kwebhotela (kwi-standard standard ye-50 grams yebhotela). Kananjalo naseGanash unokongeza ama-flavour ahlukeneyo, umzekelo, i-liqueur, rum ... Kungakhathaliseki ukuba uceba ukuyihobisa, khumbula, ngenxa yoko, kufuneka ufumane ukhilimu ococekileyo, ocolileyo, ngaphandle kweenhlamvu nezitenxo.
Izithako:- I-chocolate emnyama 100 g
- Cream 50 ml
- Inyathelo 1 Ukwenza i-Ganash, thabatha: i-tshokoleta, ukhilimu (ubuncinane ubunomxholo we-fat%).
- Inyathelo 2 Hlanganisa ukhilimu kunye ne tsholethi epanini.
- Isinyathelo 3 Beka kwisitofu. Hlanganisa i-tsholetele kwi-ukhilimu eshushu (awudingi ukuletha ukhilimu ekubilisa). Hlanganisa ukuhambelana okufanayo.