Frank's Recipes! Large Volume Ganash Terrain

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Large Volume Ganash Terrain

Belgian Chocolate 4 lbs. 12 oz
Manufacturing Cream 1 quart
Sweet Butter 1-1/2 lbs.
Cognac 2 oz.
Grand Marnier 2 oz.
Amaretto 2 oz
White Chocolate 8 oz.
Roasted Sliced Almonds 8 oz.
Roasted Macadamia Nuts 8 oz.

Break up the chocolate into small pieces divide evenly between two stainless steel bowls. In one bowl add the cream and the other add the sweet butter. Place over but not in almost simmering water and let melt Stirring every so often until the chocolate is completely melted. Remove from heat and mix until the ganash has cooled slightly. Divide each of the two batches of ganash into three different bowls.

The Bowls of ganash paste with the butter will get the liquors and the bowls of ganash paste with the cream get the nuts and white chocolate. Ideally the liquors the nuts and the white chocolate should be add to the ganash just before molding. Line two 3 lb. loaf pans with plastic wrap.

In the first bowl of butter ganash paste add the amaretto, mix thoroughly to make sure that it is emulsified. Pour 10 oz into each of the loaf pans tap on tabele to get rid of any air bubbles and place in refrigerator to cool and harden.

The next layer is the toasted almonds which should be quickly ground in a food processor. Making sure that they are not to fine. Mix the almonds with the gansh and pour 10 oz. in to each loaf pan again tapping to make sure there are no air bubbles. At each juncture when the preceding layer of ganash has harden enough for the nest layer to be poured alternate liquor4 and nuts if the ganash sets or becomes to hard to mix the nuts or liquors gently soften of warm water if the butter ganash separates at any time, mix take it off the water and mix while it cools until it re-emulsifies.

The white chocolate layer is last. Grate the chocolate and fold it into the last bowl of chocolate and cream ganash paste. The paste should not be warm at all but not to cold so it can not be worked. I just spoon the last layer of chocolate into the loaf pan and spread it with cake palate.

Take the plastic wrap that hangs over the side of the loaf pans and cover the top of the pan and let the whole terrains cool for twelve hours. Each Terrain can be divided into 20 portions cut with a very sharp knife dipped into hot water and dried off. Serve with English custard cream.