Schools by Region

• Abruzzo
• Aosta Valley
• Apulia
• Basilicata
• Calabria
• Campania
• Emilia - Romagna
• Friuli - Venezia Giulia
• Lazio
• Liguria
• Lombardy
• Marches
• Molise
• Piedmont
• Sardinia
• Sicily
• Trentino - Alto Adige Sudtirol
• Tuscany
• Umbria
• Veneto

Things to do in Italy

• Things to do in Italy

Recipe Cream Chocolate Ganache

- 250 ml of whipping cream - 200 g dark chocolate - 2 tablespoons sugar - 50g butter

The ganache, also called Parisian cream is a cream that is made by mixing fresh cream and chocolate (usually in equal amounts). It is prepared by pouring the boiling cream over the chocolate and stir with small oscillations at the center of the container. The recipe varies depending on the use, also the larger the amount of chocolate in relation to the cream, the greater the consistency of the ganache. The ganache derives its name from an error handling: an apprentice had paid by mistake of the hot cream into the chocolate and ganache his master addressed him (in French awkward). The compound, instead of being unusable, turned out delicious and so was named as the inventor

Preparation: Pour the cream into a pendulum and add a knob of butter and sugar: Put on low heat and, stirring with a wooden spoon, wait until it reaches almost to a boil. Pour cream into the chopped chocolate and continue stirring until mixture is smooth and will not let it rest. When the cream has cooled, take an electric mixer and whip for about 8 minutes, until it reaches a creamy texture and soft

Pour cream into the chopped chocolate and continue stirring until mixture is smooth and will not let it rest. When the cream has cooled, take an electric mixer and whip for about 8 minutes, until it reaches a creamy texture and soft



























































































Google Traduttore per il Business: Translator ToolkitTraduttore di siti webStrumento a supporto dell'export