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 Paul Joachim's Chocolate & Ganache

Paul Joachim's Chocolate & Ganache

Modeling Chocolate:
3 parts chocolate, one part Karo Light corn syrup
To use modeling chocolate outside in the heat (80 ° F or above), you'll need to use Davis Chocolate special heat chocolate (available at DavisChocolate.com .)

To have fun with it at home, you can use any kind of chocolate chip at the grocery store. 12 ounce bag of chocolate would be combined with 4 ounces of corn syrup measured. Melt the modeling chocolate down in the microwave in 30 second increments, stir and repeat until melted through. Then, add the corn syrup, fold and stir with spatula or wooden spoon. You'll want every bit of chocolate to touch with the corn syrup. It will start to get thick and harder to mix. Once you see all the shine go away and the chocolate pulls from the bowl, you're done mixing. Pour into a zip lock bag and leave it overnight in your refrigerator. Once it's set, you can knead it and make chocolate sculptures just like clay! If you over-knead it or handle it too much and cocoa butter starts to separate, just let the modeling chocolate sit for a while without touching it until it reincorporates.

Ganache Recipe:
30 ounces chocolate to 2¾ cup heavy cream Place the chocolate in a bowl with a lid. Heat the heavy cream in a small to medium pot over medium heat until it starts to simmer - you'll see the cream foaming up with bubbles coming up, but not boiling. Pour the hot cream over the chocolate. Using a wooden spoon or silicone spatula, stir the mixture until smooth. Close the lid and let sit out on the countertop until it's cool. Place in the refrigerator until ready to use. You'll want to take it out of the refrigerator about an hour before using. Visit Paul Joachim online at www.thechocolategenius.com and facebook.com/thechocolategenius.
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