Ganache

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My daughter, who is 13, made this for me for my birthday cake. It was easy, and turned out beautiful. It tasted heavenly. Not too sweet, creamy and had a nice shine. Great!!

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Just the right amount of sweetness, soft, lovely texture, and beautiful shine. Easy to make and added the perfect finishing touch to my Tuxedo Cheese Cake...

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I have made ganache successfully before but thought I would try this version to see if the corn syrup keeps it a little softer and shinier. I glazed a birthday cake and it did what I hoped. It is a little thicker than I expected but maybe it is the brand of chocolate I used (Callebaut Bittersweet. It is very easy to spread on cake. I wanted a sweeter mousse-like filling to put between the layers so I took half of the warm ganache, stirred in about 1/3 c white chips until they melted and whipped it until it fluffed up a bit and it worked good for filling. Remember ganache will only be as sweet as your chocolate you are using.

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Actually, I have seen corn syrup in other recipes as well; it it used to give ganache a more shiny finish

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Made a very nice sauce. Worked perfect for my dish. That person who wrote a mean review because Alton used Karo needs to get a life.

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Fluids are usually measured in fluid oz. not by weight..... including milk, water, oil and also eggs. This was a great ganache for my chocolate eclairs.

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This took just a few minutes and produced a fanastic chocolate sauce. It doesn't harden . . . but it cools to a nice, thick, glossy finish.

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Anybody with any experience making candy understands the complex properties of corn syrup. It's generally used to make recipes easier; its much harder to crystalize straight fructose than it is sucrose. Here its used to make the dark chocolate palatable, you could skip it and use milk chocolate if you prefer.

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Put a dab of this on one half of graham cracker, a dab of marshmallow fluff on another, stick them together, instant S'mores. They are great.

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easy and delicious!