How To Make Chocolate Ganache

How to make dark chocolate Ganache:

1. Chop the chocolate into small pieces so that it gets melt easily in very less time.
   
2. Put chopped chocolate, Amul fresh cream in a bowl and melt it by using a double boiler. You can also melt it in the microwave.
   
3. Once you have a smooth chocolate mixture, switch off the flame and let it cool down for some time.
4. Keep the dark chocolate ganache at room temperature for minimum 16 hours and maximum for 24 hours to get set.
5. Once set keep it in an airtight container and store it in the fridge for 15-20 days.
6. Dark Chocolate Ganache is ready to spread over the cakes.
   

How to make White Chocolate Ganache:

1. Chop the chocolate into small pieces and put it in a bowl.
2. Now add cream and melt chocolate by using a double boiler.
3. Do not melt chocolate on high heat, keep the flame low or when water starts boiling switch off the flame and melt it with the steam of water as white chocolate is very sensitive and can release oil when melting on high temperature.
4. If you are using the microwave then also melt chocolate on medium-high temperature for 1 minute. Take out the bowl, stir and then again put it in the microwave until it gets completely melted.
5. Mix it by using cut and fold method till the chocolate becomes smooth and creamy, do not mix vigorously. Add color of your choice…Do not use water-based color, always used oil based color to make it colorful.
6. Once done, keep the white chocolate at room temperature for a minimum of 16 hours and maximum for 24 hours to get set.
7. Once set keep it in an airtight container and store it in the fridge for 15-20 days.
8. Before using keep it at room temperature and If white chocolate Ganache gets hard to beat for 10 seconds with the help of beater to make it smooth.
9. White chocolate ganache is ready to spread over the cakes.
10. Basically, white chocolate Ganache is used for decoration.