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I'm amazed at how superior your vanilla is!
- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Sweet Bittersweet Chocolate Ganache

chocolate

Courtesy of Susie Norris, author of Chocolate Bliss

Susie says about ganache:  Ganache is one of the great creations of the chocolate world.  it is a very versatile emulsion of melted chocolate and cream.  It can be poured as a glaze, whipped to make icing, piped to decorate cakes, shaped into truffles, thickened with butter, flavored with alcohol and herbal infusions, or blended with fruit.  While you can certainly make ganache by hand with warm chocolate, warm cream, and a whisk, the food-processor method, below, is favored by many pastry chefs and chocolatiers.  The rapid action of the machine’s blades creates a smooth texture and a very stable emulsion.  Immersion blenders work well too.  If you envision a cake with thick icing layers and decorations, double this recipe.  (The perfect chocolate cake for ganache?  Gift of the Gods Cake, also by Susie Norris.)

Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
Patricia Rain
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Why do our customers love Rain's Choice vanilla?

  • You get MORE FLAVOR because we use 20% more beans in our extracts than is required by law!
  • 99% of all vanilla products are imitation. Ours are 100% PURE!
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For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

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