{"id":180,"date":"2020-05-08T15:29:44","date_gmt":"2020-05-08T20:29:44","guid":{"rendered":"https:\/\/pastry.science\/?p=180"},"modified":"2020-05-08T15:29:44","modified_gmt":"2020-05-08T20:29:44","slug":"ganache","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/ganache\/","title":{"rendered":"Ganache"},"content":{"rendered":"

El ganache es una crema muy vers\u00e1til compuesta esencialmente por crema de leche y chocolate.<\/p>\n

Ingredientes<\/h2>\n

100ml100g100ml100g100ml100g<\/p>\n\n\n\n\n\n\n
Ganache<\/th>\nCrema de leche<\/th>\nChocolate negro<\/th>\n<\/tr>\n
Ligero<\/th>\n100ml<\/td>\n60g<\/td>\n<\/tr>\n
Medio<\/th>\n100ml<\/td>\n100g<\/td>\n<\/tr>\n
Firme<\/th>\n100ml<\/td>\n200g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Procedimiento<\/h2>\n
    \n
  1. Picar finamente el chocolate, o utilizar monedas de chocolate<\/li>\n
  2. Calentar la crema hasta que apenas comience a hervir<\/li>\n
  3. Verter sobre el chocolate y dejar reposar un minuto<\/li>\n
  4. Revolver o batir para emulsionar<\/li>\n
  5. Filmar a piel y dejar cristalizar en refrigeraci\u00f3n, idealmente toda la noche<\/li>\n<\/ol>\n

    Variantes<\/h2>\n

    El ganache admite una serie de variaciones. Revisemos algunas.<\/p>\n

    Chocolate de leche<\/h3>\n

    Al utilizar chocolate de leche en vez de chocolate negro<\/p>\n","protected":false},"excerpt":{"rendered":"

    Receta de ganache <\/p>\n","protected":false},"author":2,"featured_media":182,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[949],"tags":[],"class_list":["post-180","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-productos","entry","has-media"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/sghKer-ganache","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":14844,"url":"https:\/\/le-fort.org\/cocina\/crema-namelaka\/","url_meta":{"origin":180,"position":0},"title":"Crema Namelaka","author":"Le-Fort.org","date":"25 de Marzo, 2020","format":false,"excerpt":"Receta de crema Namelaka, descrita como una combinaci\u00f3n entre ganache y Panna Cotta. Desarrollada por Valrhona, se comporta como un gel fluido. Muy vers\u00e1til.","rel":"","context":"En "Reposter\u00eda"","block_context":{"text":"Reposter\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/reposteria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/03\/namelaka-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5312,"url":"https:\/\/le-fort.org\/cocina\/cheesecake-de-limon-con-ganache-de-chocolate-blanco\/","url_meta":{"origin":180,"position":1},"title":"Cheesecake de Lim\u00f3n con Ganache de Chocolate Blanco","author":"Le-Fort.org","date":"26 de Febrero, 2014","format":false,"excerpt":"Receta de cheesecake de lim\u00f3n cubierto con ganache de chocolate blanco. Es una combinaci\u00f3n exquisita que les recomendamos con mucho entusiasmo.","rel":"","context":"En "Recetas"","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/cheesecake-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/cheesecake-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/cheesecake-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/cheesecake-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/cheesecake-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5227,"url":"https:\/\/le-fort.org\/cocina\/trufas-de-chocolate\/","url_meta":{"origin":180,"position":2},"title":"Trufas de Chocolate","author":"Le-Fort.org","date":"6 de Febrero, 2014","format":false,"excerpt":"Hay una confusi\u00f3n entre las trufas-hongo y las trufas de chocolate. Las trufas de chocolate (idealmente) nunca han visto un hongo en su vida, y de ellas nos ocupamos en este art\u00edculo. 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