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Chocolate Ganache Icing (Ganache a Glacer) Recipe

   
 

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     Chocolate Ganache Icing (Ganache a Glacer)

Category   Sauces
Sub Category   None

Ingredients
250g (10oz) heavy cream
50g sugar (2oz) sugar
50g glucose (2oz)
250g (10oz) dark chocolate couverture
 

Instructions
Gently heat the cream, sugar, and glucose to the boiling point.
Finely chop the chocolate and stir into the hot cream mixture until melted.
Allow to cool slightly before using. This makes a thin, shiny coating when poured over cakes and charlottes.
Serving Suggestions
Spread on any Chocolate Cake for a glossy, rich, professional looking icing.


Originally Submitted
2/1/2013





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