Hi, I hope you're having a great weekend! It's my first time using Peakd for Posting, I've certainly had an incredible week, full of knowledge, although I don't consider myself a person who loves cooking if I like sweets and what too. Although each preparation has its respective process, along the way you realize that it was worth the step by step of the recipes

I have to say, living alone teaches you to love the times in the kitchen and to know that a good sweet can replace a day without flavor. This week my respects take the Ganache, for those who love chocolate, you have to dare to make it, no more Boring Chocolates Without Filling and without flavor, here we will not only learn different fillings, but also to delight yourself with something new and above all practical to make at home

Ganache de café

Ingredientes

• Chocolate de Leche 250gm
• Café instantáneo 4cucharadas
• Crema de Leche 125gm
• Azúcar 25gr

Coffee ganache

Ingredients

• Milk Chocolate 250gm
• Instant Coffee 4 tbsp
• Heavy Cream 125gm
• Sugar 25gr

In a bain-marie put the coffee (This must be done beforehand either in a filter or instant), milk cream and glucose, take the chocolate to the microwave with intervals of 15 seconds (Put the plate with the amount of chocolate you like in the microwave 15, open again, wait another 15, until the chocolate is melted), we add it to the mixture with a balloon whisk, we save to fill, either chocolate bonbons, cakes, desserts, etc.

*Tenemos la opción de preparar un Ganache de Maracuyá, ciertamente entre el Ganache de Maracuyá y el de Café mi favorito fue el Café, Cafélover foverer.

We have the option of preparing a Passion Fruit Ganache, certainly between the Passion Fruit Ganache and the Coffee Ganache my favorite was the Coffee.

Ganache de Maracuyá / Relleno de maracuyá

Ingredientes

• Chocolate Blanco 250gm
• Maracuyá 50gm
• Azúcar 50gm
• Crema de leche 50gm

Passion Fruit Ganache / Passion Fruit Stuffing

Ingredients

• White Chocolate 250gm
• Passion fruit 50gm
• Sugar 50gm
• Heavy Cream 50gm

Pasteurize the passion fruit juice (we achieve this by heating it in a container at low temperatures, and then letting it cool), and proceed to mix with the sugar and heavy cream

Melt the white chocolate with 30-second intervals until it melts well, beat with the balloon until it is smooth, shiny and creamy, add to the mixture and refrigerate

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