Julia Baker Confections will open its new flagship chocolate boutique and wine bar, providing the ultimate chocolate experience this December at Biltmore Fashion Park.
"I'm thrilled to unveil our flagship location right here in Phoenix," said Julia Baker, founder, executive chef, and CEO of Julia Baker Confections. "It's the ultimate destination for chocolate lovers -- whether you're shopping for the perfect gift, hoping to enjoy an indulgent afternoon escape, a sweet date night, or looking for the perfect location for a celebration."
Check out her 5 different ways to use ganache:
Julia Baker's Ganache 5 Ways
2 c. heavy cream
2 c. Julia Baker Dark Chocolate Chips (58%)
Boil heavy cream in a medium-sized saucepan. Pour boiling cream over chips. Whisk until completely mixed.
1) GANACHE AS SAUCE
Use hot ganache over ice cream, desserts, or cake.
2) GANACHE AS HOT SIPPING CHOCOLATE
Add a big dollop of whipped cream to small cup of hot ganache. Sip and enjoy!
3) GANACHE AS MOUSSE
Whip 2 c. of heavy cream. Fold approx 1 C. room temperature ganache into cream. Pipe or spoon into serving bowls and refrigerate. Or use mousse as a filling in your favorite cake.
4) GANACHE AS FROSTING
Leave hot ganache at room temperature until ganache is set (like soft butter). Use room temperature ganache to frost your favorite cake.
5) GANACHE AS TRUFFLES
Method 1: Use a pastry bag and round tip to pipe room temperature ganache onto sheet pan lined with parchment. Refrigerate piped ganache. Once firm, roll cold ganache in palms of hands to create smooth balls.
Method 2: Refrigerate ganache until firm. Scoop small balls from firm ganache and roll in palms to create round balls.
Take ganache balls and:
-Drop in melted chocolate to coat then roll in cocoa
-Use truffle fork to dip in chocolate and set on parchment (decorate with chopped nuts, sprinkles, piped chocolate, etc.)
-Roll directly in cocoa powder, or flaked coconut, or chopped nuts, or sprinkles, etc.
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