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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

1164.0. "TART: Chocolate Raspberry Tart" by SKITZD::WILDE (Being clever is tiring..) Thu May 12 1988 19:23


This is a wonderful, quick, dessert I was introduced to:

			CHOCOLATE RASPBERRY TART


	Make a batch of sugar cookie dough and chill for 3 hours
	(use a recipe from any cook book)...create a tart crust
	from the cookie dough in a pizza pan or tart pan and bake
	until lightly browned.  Cool completely.

	While the crust is baking make a soft genache.  Place 
	8 ounces of dark sweet chocolate, broken into small
	chunks in your food processor (or just a heat proof bowl).
	bring 8 ounces heavy cream just to the point of boiling
	(bubbles around the edges) over medium heat in a heavy
	bottomed sauce pan or top of double boiler.  While the
	food processor is running, pour the hot cream into
	the chocolate and mix until smooth.  Without the processor,
	stir alot until same results.

	spread the soft genache over the bottom of the cooled crust.
	place fresh raspberries side by side on the genache.  dust
	with powdered sugar.  Enjoy a delightful treat!

T.R Title User Personal
Name Date Lines

1164.2 EVERYTHING you ever wanted to know about genache BENTLY::WILDE Being clever is tiring.. Thu May 19 1988 14:29 35

T.R	Title	User	Personal Name	Date	Lines
1164.2	EVERYTHING you ever wanted to know about genache	BENTLY::WILDE	Being clever is tiring..	`Thu May 19 1988 14:29`	35
	> What is genache? A blend of HIGH quality dark or semi-sweet chocolate (OKAY, you can use milk chocolate - but it's NOT the real stuff) and heavy cream. The result is a "soft" and possible fluffy chocolate that can be used for may things....a very soft genache becomes a heavenly frosting or filling on a cake or the base for a chocolate tart...a heavy genache (one with more chocolate) becomes the basis for truffles....sigh! I just love that word! Rules for genache are: Never melt the chocolate and THEN add cream - it will become a oily mess. Always chop the chocolate into chunks and add heavy cream, heated to just below boiling, in a stream while stirring to melt the chocolate...result: chocolate velvet. Chocolate and Heavy cream measurments are the same...ie, 8 ounces of dark chocolate to 8 ounces (1 cup) of cream work just fine. NEVER add more cream than chocolate - you CAN add more chocolate than cream. For a soft genache, suitable for tart base and cake fillings, etc. use equal amounts DARK chocolate (or SEMI-SWEET) and HEAVY cream. For a Truffle-like genache, suitable for molding candy centers, etc., I would use approx. 4 to 5 ounces heavy cream for every 8 ounces chocolate....test drives on this stuff are recommended - weather and humidity can have an effect, as well as moisture content of brand of chocolate. If you do decide to use milk chocolate (I'll keep my opinion to myself) you CANNOT use equal ammounts of chocolate and cream. I think you can go with approx. 2/3 chocolate to 1/3 cream....

>    What is genache?
    
A blend of HIGH quality dark or semi-sweet chocolate (OKAY, you can use
milk chocolate - but it's NOT the real stuff) and heavy cream.  The
result is a "soft" and possible fluffy chocolate that can be used for
may things....a very soft genache becomes a heavenly frosting or filling
on a cake or the base for a chocolate tart...a heavy genache (one with
more chocolate) becomes the basis for truffles....sigh!  I just love
that word!

Rules for genache are:

Never melt the chocolate and THEN add cream - it will become a oily
mess.  Always chop the chocolate into chunks and add heavy cream,
heated to just below boiling, in a stream while stirring to melt the
chocolate...result: chocolate velvet.

Chocolate and Heavy cream measurments are the same...ie, 8 ounces of
dark chocolate to 8 ounces (1 cup) of cream work just fine.  NEVER add
more cream than chocolate - you CAN add more chocolate than cream.

For a soft genache, suitable for tart base and cake fillings, etc.
use equal amounts DARK chocolate (or SEMI-SWEET) and HEAVY cream.

For a Truffle-like genache, suitable for molding candy centers, etc.,
I would use approx. 4 to 5 ounces heavy cream for every 8 ounces
chocolate....test drives on this stuff are recommended - weather and
humidity can have an effect, as well as moisture content of brand of
chocolate.


If you do decide to use milk chocolate (I'll keep my opinion to myself)
you CANNOT use equal ammounts of chocolate and cream.  I think you
can go with approx. 2/3 chocolate to 1/3 cream....